John Myers
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Nutella Lasagna
The perfect nutella lasagna recipe with a picture and simple step-by-step instructions.
Vanilla cream
- 1 liter Whole milk
- 1 Pc. Vanilla pod
- 10 Pc. Egg yolk
- 200 g Sugar
- 100 g Corn starch
lasagne
- 1 packet Lasagne sheets
- 150 g Roasted and shaved hazelnuts
- 100 g Chocolate grated dark
- 450 g Nutella
- 1 packet Marshmallows
- 1 liter Milk
- For the cream, cut open the vanilla pod and scrape out the pulp. Bring the pulp and pod to the boil with the milk, then remove from the stove and cover with the lid.
- In a bowl, beat the egg yolks with sugar until frothy. Add starch or flour and mix in thoroughly.
- Pass the vanilla milk through a sieve and beat under the egg yolk mixture. Pour the cream into a saucepan and heat it carefully – stirring constantly so that it does not burn. Let it simmer briefly and then immediately remove it from the stove. Stir cold on ice water and chill.
- Simmer the lasagne sheets in milk (also works with cocoa) until soft, then drain.
- In a rectangular ovenproof dish, first apply some of the vanilla cream, then put a layer of lasagne sheets on top. Cover with cream and sprinkle with hazelnuts and chocolate. Drizzle with Nutella. Then do the same for the next layers.
- Brush the top layer with cream, nuts and Nutella and spread the marshmallows on top as you like. Either briefly in the oven with the grill function or grill over with the bunsen burner. Serve warm or at room temperature.
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