Nutella lasagna

Nutella lasagna baking dessert Robicelli's recipe chocolate hazelnut

This version is adapted from Alison Robicelli of Robicelli’s bakery in Brooklyn, N.Y. If you have the time and feel inspired to make a more authentic version of Robicelli’s, use homemade lasagna noodles and marshmallows.

2 sticks (16 tablespoons) unsalted butter, divided

1 box lasagna noodles

2 cups toasted hazelnuts

Sea salt

2 16-ounce containers ricotta cheese

1/2 cup powdered sugar

1 1/4 cups heavy cream, divided

1 cup Nutella

1 (10-ounce) bag of marshmallows

MELT 11/2 sticks butter in a small skillet over medium heat for 3 to 5 minutes, until the fat solids turn brown and the butter smells nutty. Watch carefully so it does not burn. Set aside.

COOK pasta, per package directions. Once cooked and drained, return to pot and toss with browned butter.

MELT 4 tablespoons butter in a small skillet over medium heat and then add hazelnuts. Cook for 2 to 3 minutes. Remove from heat and sprinkle with sea salt. Place in bowl. Set aside.

PREHEAT oven to 350 degrees.

COMBINE ricotta cheese and powdered sugar in a medium bowl. Whip 3/4 cup heavy cream until fairly stiff in a bowl with handheld mixers or in the bowl of a standing mixer. Fold whipped cream into ricotta. Set aside.

MAKE Nutella ganache: Bring 1/2 cup heavy cream in a small pot to a simmer over medium heat. Pour over Nutella in a small bowl and stir to fully incorporate. Set aside.

ASSEMBLE lasagna in a 9-inch-by-13-inch baking dish. Start with a bottom layer of noodles, spread thin layer of riccotta, sprinkle with hazelnuts and drizzle with Nutella ganache. Repeat until down to last three noodles. Top with a layer of noodles. Cover with foil and bake for 30 minutes. Remove foil and let bake for another 15 minutes.

REMOVE lasagna from oven. Top with marshmallows, evenly across the lasagna. Either use a creme brulee kitchen torch to brown the marshmallows or broil in the oven for 3 to 4 minutes. Either way, watch carefully so the marshmallows do not burn. Sprinkle with remaining hazelnuts and drizzle with ganache. Serve warm or cold.

Yield: 12-15 servings.

[gpp_icon type=”summary”] Nutelasagna printable recipe

More tips:

[gpp_icon type=”image”] Make Nutelasagna: Step-by-Step

[gpp_icon type=”rightarrow”] Watch a video of how to make your own Nutella

[gpp_icon type=”rightarrow”] Watch a video of how to remove skins from Hazelnuts

 

Nutella lasagna baking dessert Robicelli's recipe chocolate hazelnut