Recipes › Pasta › Oreo Lasagna Recipe

Oreo Lasagna Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired Oreo lasagna is a contemporary dessert that reimagines the classic lasagna structure with layers of creamy mascarpone filling, crushed Oreo cookies, and whipped cream. The rich chocolate and vanilla notes create a sophisticated no-bake treat that combines the architectural elegance of traditional lasagna with the beloved flavors of Oreo biscuits. Perfect for dinner parties or special occasions, this dish offers an unexpected twist on familiar Italian layering techniques.

Ingredients

• 400g (14 oz) Oreo cookies, divided
• 200g (7 oz) mascarpone cheese, room temperature
• 100g (3.5 oz) heavy cream, cold
• 50g (1.75 oz) powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 150ml (5 fl oz) heavy whipping cream, for topping
• 30g (1 oz) dark chocolate, for garnish
• Pinch of sea salt

Instructions

1. Separate 300g of Oreo cookies, setting aside the cream filling and crushing the chocolate wafers into fine crumbs. Reserve 100g whole cookies for final garnish.

2. In a large mixing bowl, whisk the mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy, about 2 minutes.

3. In a separate bowl, whip 100ml of cold heavy cream to stiff peaks using an electric mixer.

4. Gently fold the whipped cream into the mascarpone mixture in two additions until fully incorporated and no streaks remain.

5. Combine the reserved Oreo cream filling with 2 tablespoons of milk, stirring until it reaches a spreadable consistency.

6. In a 23cm (9-inch) square baking dish, spread a thin layer of the mascarpone cream mixture as the base.

7. Layer half of the crushed Oreo wafer crumbs over the mascarpone base, then spread half of the Oreo cream filling over the crumbs.

8. Repeat with another layer of mascarpone cream, crushed Oreo wafers, and remaining Oreo cream filling.

9. Top with a final layer of mascarpone cream and refrigerate for at least 2 hours until set.

10. Before serving, whip 150ml of heavy cream to soft peaks, dollop over the lasagna, garnish with whole Oreo cookies and dark chocolate shavings, and dust lightly with sea salt.

Substitutions

• Substitute mascarpone with 200g of whipped cream cheese mixed with 2 tablespoons of sour cream for a tangier flavor
• Replace Oreo cookies with dark chocolate digestive biscuits and cocoa-filled wafer cookies for a less sweet variation
• Use Greek yogurt thinned with 1 tablespoon of honey for a lighter, higher-protein mascarpone alternative
• Substitute heavy cream with coconut cream for a dairy-free version that maintains richness

Tips

• Ensure all ingredients are at room temperature before mixing for smoother, lump-free mascarpone filling
• Do not skip the refrigeration step; the lasagna needs time to set and develop distinct layers for clean serving portions
• Use a hot, wet knife dipped between cuts to create neat slices through the creamy layers
• Assemble the lasagna no more than 6 hours before serving to prevent the wafers from becoming overly soft and losing texture contrast

While lasagna is a fundamental Italian pasta dish traditionally made with egg sheets and ragù, this contemporary dessert adaptation honors the Italian principle of layering and building complex flavors through stratification, a technique central to cucina italiana. The reimagining reflects modern culinary creativity that respectfully borrows from Italian techniques to create innovative contemporary desserts.

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