INDIVIDUAL CHOCOLATE LASAGNAS....GLUTEN FREE!!!!!

FOR THE CHOCOLATE CAKE LASAGNA LAYERS:

• 2 cups sugar
• 1 3/4 cups "CUP 4 CUP" flour (BEST GLUTEN FREE FLOUR) or use all purpose of not making this gluten free
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla 
• mini chocolate chips-for decorating at the end



1. Preheat oven to 350.Line two 9x13 pans with nonstick foil.
2. In a mixer, combine dry ingredients.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among pans and bake until a toothpick inserted comes out almost clean, about 15-20 minutes. Let cakes cool completely.
5. Use a round biscuit cutter to cut circles for layering.

WHIPPED CREAM FILLING for LASAGNAS:  

• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar

1. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to until stiff peaks have formed. 

ASSEMBLY:
Place one cake round on a plate, pipe on some whipped cream.  Repeat this until you reach the top.  Decorate with mini chips, if desired.

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CHOCOLATE LASAGNA....THIS IS OUT OF CONTROL, CRAZY DELICIOUS!!!

 LAYER ONE!

 LAYER 2!

 LAYER 3!

 ALL 4 CAKE LAYERS!

FOR THE CHOCOLATE CAKE LASAGNA LAYERS:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla 
• mini chocolate chips-for decorating at the end



1. Preheat oven to 350.Line two 9x13 pans with nonstick foil.
2. In a mixer, combine dry ingredients.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among pans and bake until a toothpick inserted comes out almost clean, about 15-20 minutes. Let cakes cool completely.
5. INSPIRED BY OLIVE GARDEN!

WHIPPED CREAM FILLING for LASAGNA:  

• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar

1. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to until stiff peaks have formed. 

ASSEMBLY:
Divide each 9x13 cake in half to create 4 cake layers.  Place one layer on a plate, add cream and a layer of mini chocolate chips.  Repeat this until you reach the top.  Decorate with mini chips or make chocolate curls.  See link below for a how-to.
CHOCOLATE CURLS....VERY TRICKY TO MAKE...BUT FUN!!! CLICK HERE!

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CHICKEN PARMIGIANA LASAGNA

MOVE OVER LASAGNA...THERE'S A NEW FRIEND IN TOWN!  ONCE YOU ADD FRIED CUTLETS TO YOUR LASAGNA, IT WILL BE HARD TO EAT IT ANY OTHER WAY!!!

STEP ONE: PREPARE SAUCE

SAUCE:

2T. EVOO

1 CHOPPED ONION

1/4C. HEAVY CREAM

2 (28 ounce) cans CRUSHED TOMATOES

SALT AND PEPPER TO TASTE ADD BOTH CANS OF TOMATOES. ADD CREAM, SALT & PEPPER.  SIMMER ABOUT 10-15 MINUTES AND THAT'S IT!!  Set aside.

Step two:

Boil 1 box lasagna noodles (I used Tinkyada gluten free) and set aside.

Step three:

Bread chicken cutlets (1 package) in egg, then bread crumbs (I used gluten free) and fry in avocado oil or olive oil.  Set aside to cool a bit.

Step Four:

Layer lasagna-I did:

sauce, noodles, shredded mozzarella cheese, 

noodles, sauce, chicken, sauce, shredded mozzarella cheese, 

noodles, sauce, shredded mozzarella cheese.

Cover and bake at 375 for 15 mins.  Uncover and bake for an additional 25 minutes until browned and bubbly!

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VEGGIE LASAGANA

MY SALAD MASTERS LASAGNA PAN MAKES A MEAN VEGGIE LASAGNA!!!!
THE RECIPE CHANGES SLIGHTLY EACH TIME BUT HERE ARE THE BASICS.  THIS PAN ALLOWS YOU TO THROW IN UNCOOKED PASTA.  HOW COOL IS THAT!!!!  I USED GLUTEN FREE PENNE FOR THIS.

STARTING IN THE BOTTOM OF THE PAN, HERE ARE MY LAYERS...

1/2 JAR OF MARINARA SAUCE (OR HOMEMADE)
4 OUNCES UNCOOKED PASTA
SHREDDED ZUCCHINI
SHREDDED ONION
THINLY SLICED RED AND YELLOW PEPPERS
LARGE BAG SPINACH
1/2 JAR MARINARA SAUCE
4 MORE OUNCES UNCOOKED PASTA
HUGE BLOCK OF PROVOLONE CHEESE, SHREDDED
PUT COVER ON, SEAL LID WITH WATER AND COOK FOR 25-30 MINUTES.  TOP WITH CHOPPED SCALLIONS AND PINE NUTS!

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