Chocolate Lasagna Noodles Recipes

Steps:

• Preheat oven to 425 degrees with the rack in the upper third of the oven.
• Combine the flour, cocoa, and salt in a bowl and make a well in the center.
• Add the eggs and oil in the center of the well and mix with a fork to form a thick dough.
• Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
• Wrap in plastic wrap and let rest for half an hour.
• Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips.
• Cook two strips at a time in boiling salted water.
• Cook just 20 seconds after the water returns to a boil.
• Plunge the noodles into cold water to stop the cooking.
• When cooled, place on towels in a single layer to drain.
• Combine all filling ingredients (except chocolate) and mix until smooth.
• To assemble: generously butter an 8 x 11 x 2 inch pan.
• Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
• Bake for 20-25 minutes until the top is lightly colored.
• Let the lasagna stand for 10 minutes to solidify, then serve warm.

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
• Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.

Steps:

• Bring a large pot of water with 1 cup of confectioners' sugar to a boil and cook the noodles until very tender, about 20 minutes. Drain the noodles and transfer to a paper towel-lined baking sheet to dry for 5 minutes. Cut each noodle in half crosswise and roll into a 3-inch-wide tube. Put seam side-down on the lined baking sheet.
• Beat together the ricotta, mascarpone, vanilla and remaining 1/2 cup confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Spoon into a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening. Generously fill each noodle tube with the ricotta filling, it should spill out a little at the ends.
• Put the chocolate chips and/or the pistachios in separate small bowls, if using. Dip the ends of the cannolis into the chocolate chips and/or pistachios to coat. Arrange the cannolis on a serving platter and dust with confectioners' sugar.

Steps:

• 1. Using a flat mixer: Mix together flour, sugar, & cocoa. Add egg & vanilla.
• 2. Change to dough hook & add Water, just enough to make it hold together without falling apart. Dough will be dry. It will probably not stick to the dough hook. Kneed by hand a little to make it all stick together.
• 3. Roll out to size 4, and cut 27 rectangle shapes.

Steps:

• Mound flour on a work surface, and make a well in the center. Beat eggs and a pinch of salt in a small bowl, then pour eggs into well. Using a fork, slowly add flour to eggs, incorporating a small amount at a time, switching to hands as dough becomes stiff.
• Knead dough on a lightly floured surface until smooth, elastic, and no longer sticky, about 10 minutes. Cover with plastic, and let dough rest on counter for 1 1/2 hours.
• Cut dough into 8 pieces. Working with 1 piece at a time and keeping remaining pieces covered, dust dough lightly with flour, and feed through a pasta machine's widest setting (No.1). Fold dough lengthwise into thirds, and rotate 90 degrees. Pass through machine 2 more times.
• Turn dial to next-narrower setting. Pass dough through machine twice, gently supporting it with your palms. Continue to roll dough through ever-finer settings, 2 passes each, until sheet is almost translucent (No. 6 on a KitchenAid pasta roller). If dough bubbles or tears, pass it through again, and dust with flour if it sticks. Immediately cut sheet into lasagna noodles: 4-inch squares for individual lasagna or 4-by-13-inch strips for a large pan. Transfer strips to a drying rack for 1 hour. Repeat with remaining dough. (Noodles can be stored, when completely dry and stiff, for up to 1 week.)
• Fill a large bowl with cool water. Bring a large pot of salted water to a boil. Cook 2 to 3 noodles at a time for 90 seconds. Using a wire-mesh skimmer, transfer noodles to cool water, and swirl a few times. Place on a parchment-lined baking sheet until ready to use, placing a piece of parchment or plastic between layers. Use immediately.