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Nutella Lasagna and 5 Other Italian Classics Remade with Nutella

Nutella Lasagna and 5 Other Italian Classics Remade with Nutella

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Make sweet versions of your favorite Italian dishes with Nutella

Life is sweet when you add Nutella to everything.

Cannoli. The simplest way to add some Nutella into your dessert! Just mix some into the ricotta filling before piping into the cannoli shells.

(Credit: Shutterstock)

Lasagna. Created by Robicelli’s bakery in Brooklyn, Nutella lasagna is a real thing and totally doable in your own kitchen. Layer fresh lasagna noodles with cannoli cream, Nutella chocolate sauce, marshmallows, and toasted hazelnuts for the dessert mash-up you never knew you needed.

(Credit: Shutterstock)

Pasta Sauce. Toss cooked pasta with a simple Nutella-based chocolate sauce and serve with mixed berries for a fun take on the classic savory pasta dish. Top with sifted confectioners sugar instead of grated Parmigiano-Reggiano.

(Credit: Shutterstock)

Pizza. A sweet take on pizza that’s easy to make. Slice a baked pizza dough round through the middle and spread the cut sides with a chocolate-chip-studded ricotta mixture, then put them back together to form a Nutella-pizza sandwich.

(Credit: Erin Kestenbaum)

Ravioli. Make Nutella ravioli two different ways: stuff fresh pasta dough with a Nutella-ricotta mixture or mix some Nutella and cocoa powder into fresh pasta dough. Go Nutella crazy and stuff the Nutella pasta dough with the Nutella-ricotta mixture. Toss both versions in a sugary brown butter sauce. You’re welcome.

(Credit: Shutterstock)

Tiramisù. Mix Nutella into mascarpone before layering with espresso-soaked lady fingers for an easy upgrade to the delicious classic Italian dessert.

(Credit: Shutterstock)

Julie Ruggirello is the Recipe Editor at The Daily Meal and thinks that almost every dish deserves a Nutella makeover. Follow her on Twitter @TDMRecipeEditor.

Non-traditional lasagna dishes refashion the popular Italian meal many have come to love. With autumnal remixes and cross-cultural mashups, these lasagna dishes give the classic meal some serious competition.

While regular lasagna features wide and flat-shaped pasta that is layered between beef, cheese and tomato sauce, Minimalist Baker's recipe for Butternut Squash Lasagna replaces the noodles with nutritious vegetables. Much like the aforementioned dish, Spaghetti Squash Lasagna is a healthier iteration of common lasagna and is completely vegan-friendly. Cross-cultural dishes such as the Lasagna Burger juxtapose Italian cuisine with a classic American dish while Ramen Noodle Lasagna is a budget-friendly iteration of both Japanese and Italian cuisine.

These non-traditional lasagna dishes also include dessert remixes such as a Pumpkin Cheesecake Lasagna and the marshmallow-topped Nutella lasagna.

This fun classic is perfect for a dessert table. Spread Nutella on a round sheet of puff pastry, then cover with another sheet the same size. Place a medium-sized round bowl in the center and cut the dough outside of the bowl into strips. Twist each strip twice. Bake at 350°F for 20 minutes.

A twist on the classic French treat: instead of using dark chocolate chips inside, we’re using Nutella! Just cut out some rectangles of puff pastry dough and fold them back over themselves once filled.

Recipe Summary

  • 1 (16 ounce) package lasagna noodles
  • ½ pound ground pork
  • ½ pound lean ground beef
  • 1 (8 ounce) can tomato sauce
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, crushed
  • ½ teaspoon dried oregano
  • ½ cup minced onion
  • ⅛ teaspoon white sugar
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons salt
  • 1 pound small curd cottage cheese
  • 3 eggs
  • ¾ cup grated Parmesan cheese
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 pound shredded mozzarella cheese

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente drain and set aside.

Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.

In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes let stand for 10 minutes before cutting serve.

Nutella Lasagna and 5 Other Italian Classics Remade with Nutella - Recipes

tip: the Easter eggs do not need to be hard boiled. They cook when the bread bakes. I usually just dye the eggs right out of the fridge, without hardboiling them. Saves time. Just be careful they don't crack!


In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends, and loop into a circle.

Place on a greased baking sheet or line your baking sheet with parchment paper or a Silpat. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Put on the sprinkles. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.

Bake at 350 degrees until golden - about 20 - 25 minutes. Cool on rack.

** Note: For an updated version of this bread, see my most recent Easter Bread post. It's made with golden eggs and pearl sugar:

Another cute idea for Easter is making these Edible Egg Nests for your table:

Has It Been One Year? It's My Blogiversary

I can't believe it's been one year since starting this blog. It's been such a fun outlet for my love of cooking and along the way, I've met some incredible fellow bloggers from all over the world. I still can't get over the amazing creativity, passion and talent that exists in the food blog world. There are some people that are truly outstanding and yet so generous and helpful. If some of you readers have never done so, please check out my favorite food blogs in the sidebar and enjoy reading some of these great blogs. This blog has also enabled me to launch The Daily Colander, my other site that focuses on food news, kitchen finds and great food videos. Give me a visit over there and let me know what you think!

The best thing about cooking is enjoying the company of the people you are feeding. There are so many wonderful dishes I can't wait to cook and so many people I love to feed. I look forward to sharing all this with you in the year to come. Thanks to everyone who reads this blog and your many wonderful comments and e-mails.

Looking back, these are some of my favorite dishes:

from top left:
Pasta with Shrimp and Sicilian Pesto, Torta di Nada, Roasted Squash Ravioli with Sage, Eggplant Rolatini, Italian Easter Bread, Almond Raspberry Cake, Black Pepper Fettuccine with Parsnips and Pancetta, Scallops in Saffron Sauce, Almond Tart and Porchetta.

Banana Nutella Milkshake

Sad, sad day here at Olivia’s Cuisine. My brother – who was living with me for the past 4 months – went back to Brazil yesterday! :( He was here studying for the GMAT and his program finished, so he’s going back to work for a few months (or years) and then maybe come back for his MBA. And now I’m alooooneeee… (With my husband! But with no brother!) Add that to the fact that I’m terrible at goodbyes. Like really, really bad! Which is funny, because being someone that has her whole family hundreds of miles away, I have to go through goodbyes several times a year.

Also, to make everything worse, I broke my Kitchen Aid ice cream attachment! :( So no homemade ice cream for me until I buy another…

As I’m not one to dwell on sadness for too long, I decided to kick the sadness away with the only way I knew how: drinking milkshakes! I’m like 99.9% certain that whoever invented milkshakes was having a bad day. It was like: “God, I’m so miserable! How can I get better? Hmmm… I’m going to blend this ice cream into a semi liquid form and drink a bunch of it and feel happy again!”. Seriously… Have you ever seen someone sad while drinking a milkshake?

Since I needed a major mood lifter, I choose to make the best kind ever: Banana Nutella Milkshake. With the most important word being: NUTELLA! That delicious chocolate hazelnut spread that I’m sure comes from heaven. God himself prepares it, packages and sends it to make mankind life more bearable. And I’m sure that when you die and go to Heaven, there’s unlimited free Nutella for you ’til the end of eternity. Oh, and it’s calorie free! (In heaven, not in real life, unfortunately…)

So it goes like this: 2 bananas, some Nutella (I go with 4 Tbsp because the Nutella has to be the star of the show!), 1 cup of vanilla ice cream (I simply can’t understand the people that don’t put any ice cream in their milkshakes…) and 1 cup of milk. Oh, wait a second!

*Goes to the fridge, opens it and realizes there’s only a little bit of milk left because her husbands drinks milk as if it were water!*

*Bulb lights on her head, like a cartoon*

*Pours the heavy cream into the blender with the other ingredients!*

*Blends everything. Drinks. Falls on the floor and hugs herself out of happiness. *

So now I “invented” the best thing ever! 2 bananas, some Nutella (4 Tbsp), 1 cup of vanilla ice cream, 1/2 cup of heavy cream and 1/2 cup of milk! The most delicious and decadent milkshake EVER! A little thicker than usual, though. So if you don’t like that just add 1/2 more cup of milk, making 1 cup total. Or omit the heavy cream.

You can serve your milkshakes with some whipped cream and chocolate syrup to decorate! :)

Homemade Baked Lasagna

This homemade baked lasagna recipe is every cheese lover&rsquos personal slice of heaven. You&rsquoll smell the rich aroma escaping from your kitchen oven long before you take the first bite. Packed with fresh ingredients like tomatoes, basil, and ground beef, this dish is bursting with delicious flavor. And of course, no proper lasagna would be complete without a generous amount of cheese. Cottage cheese, ricotta cheese, mozzarella cheese, and Parmesan cheese combine beautifully to make an incredibly satisfying and delicious dish. It&rsquos the ultimate comfort food. With lasagna noodles galore, this recipe truly has it all. The first time you make it surely won&rsquot be your last. If you need another reason to add this recipe to your list of favorites, here it is: This is a great make-ahead dish. With Thanksgiving and Christmas right around the corner, any item you can make ahead of the holiday is a life-saver. Follow the instructions, but stop right before putting it in the oven. Instead, let the lasagna cool, wrap securely in aluminum foil, and pop it in the freezer to serve at a later date!

Belgian Waffle Recipe Allrecipes

See more ideas about waffles, waffle recipes, belgian waffles recipe. Milk, baking powder, all purpose flour, salted butter, white sugar and 3 more.

Bananas Foster Belgian Waffles Recipe Waffle recipes

Classic homemade belgian waffle the kitchen magpie.

Belgian waffle recipe allrecipes. Heat the oven to 200°f and heat up the waffle iron. Heat a belgian waffle iron, then grease it with melted butter. So i finally took some pictures and typed up the recipe in hopes that you will.

Close the lid and bake for the recommended amount of time, until the waffle is golden brown. Homemade belgian waffle mix frugal foodie mama. How to make belgian waffles:

We love the deep squares because they. In a small bowl mix the flour, baking powder, and salt together. Wheat flour, white flour, baking powder, vanilla extract, salt and 4 more.

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. Close the iron and flip it around immediatly.

Measure the buttermilk, milk, and. Spoon 1 cup of the batter into the iron, close the top and cook until the waffle is golden, 6 minutes. You can keep the batter covered in the fridge for up to a week.

Preheat the waffle iron until thoroughly hot, pour the batter with the help of a jug in the middle of the waffle iron (because of the available fat in the batter, it is normally not necessary to grease in your waffle iron). Making our banana belgian waffle recipe (full recipe card below) ingredients. An easy waffle recipe with no buttermilk or yeast in sight!

You want the waffles to be nice and thick. Belgian waffles are crispy on the outside and soft and tender in the inside. We like this belgian waffle maker.

Served with thick cut fries or boiled potatoes, this stew is the perfect recipe for winter comfort food.serves 4. Sour cream belgian waffle cdkitchen. Carbonade flamande (belgian beef stew with beer) carbonade flamande is a belgian beef stew with beer that is full of caramelized onions, bacon, and tender, slow cooked beef.

In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. This is a great belgian type of waffle recipe. Preheat the oven to 200°.

Just be sure to whisk well before using again. Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. 2 cups all purpose flour

Stir in the yeast mixture, sugar, salt and vanilla. You may also use wholemeal flour in this recipe. Easiest belgian waffle recipe family best and easiest belgian waffles recipe light and cri waffles

I have tested 5 or 6 different recipes in the last few weeks after i bought a new waffle pan (nordicware stovetop waffle iron) and this one was far. Separate the eggs, dividing the whites and yolks into two different large mixing bowls.

In the Italian region where our family is from, Emilia Romagnia, a traditional New Year’s dish is Tortellini or Cappelletti: small filled pasta that is shaped, according to some, like a Bishops hat. Cappelletti means little hats, and New Year’s, Capo di Anno, is the hat or head of the year so it is an obvious pairing. They are at their best in a homemade meat broth but they are also delicious served with a cream sauce. However you choose to enjoy them, they are a delicacy to look forward to all year long.

January 3, 2011 at 9:08 am, by Lael Hazan

How to Keep This Lasagna Low Carb

The lasagna is low carb and keto-friendly with two big adjustments. The first step is replacing traditional lasagna noodles with cheese noodles. The second step is using a no sugar added marinara sauce.

Cheese Dough Lasagna Noodles

  • These cheese noodles are based on my 3 ingredient flourless cheese breadsticks.
  • It’s a blend of mozzarella, cream cheese, egg and Italian seasoning. When baked, the texture is just firm enough to hold its form but also quite soft, like you are eating a type of flat bread.
  • The cheese dough is baked in a 9 inch by 13 inch baking pan and then it is divided into thirds, creating three noodle layers that fit perfectly into an 8 inch by 4 inch loaf pan.

Low Carb Marinara Sauce

  • To make life easier, I purchased a no sugar added marinara sauce. Many brands offer this option. I’ve purchased Muir Glen and Rao’s in the past.
  • You can also make your own. I previously made my own with this recipe.
  • Normally, I like to add a lot of tomato sauce to my meat when making my lasagna meat sauce. However, even no sugar added marinara sauce contains carbs from the natural sugars found in tomatoes, so I used a lot less sauce for this recipe.

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.

Watch the video: 10 Nutella Recipes (July 2022).


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