Smooth, Creamy Dessert Lasagna with Crunchy Pistachio
Enjoy a classic Italian Recipe, now as a dessert. The saltiness of the pistachio nuts is a perfect compliment to the smooth taste of the chocolate. Everyone is sure to enjoy this dessert, so be sure to make enough.
Preheat oven to 400 degrees F.
Cut each sheet of puff pastry in half. Reserve one half for later use. Roll out the 3 sheets into 12×8-inch rectangles. Place on parchment lined baking sheet. Cover with another sheet of parchment and top with another baking sheet. This will prevent the puff pastry from rising, thus creating a densely layered, sturdy, crisp pastry.
Bake for 17-20 minutes until pastry is browned and firm, flipping pastry after 12 minutes. Remove from baking sheets to cool for at least 15 minutes.
Mix ricotta, cocoa, and sugar in a small mixing bowl and combine until smooth.
To assemble, trim edges of pastry to identical rectangles with a serrated knife. Place one sheet on baking sheet and top with 1/2 the ricotta mixture. Scatter 1/4 cup mini chips and 1/3 of the pistachios on the ricotta.
Top with one more sheet of pastry, the other half of the ricotta, the rest of the mini chips, and 1/3 of the pistachios. Top with last sheet of pastry.
In a small saucepan, heat cream on medium heat until it starts to boil. Add bittersweet chips and stir to melt.
Pour chocolate mixture over top of pastry and smooth with a spatula. While chocolate is warm, sprinkle the last 1/3 of the pistachios on top. Chill in refrigerator for at least 15 minutes before serving.
- Make this treat even more enjoyable by dusting the top of the lasagna with some confectioner’s sugar.