Start by cooking your lasagna noodles according to the package instructions. Then, rinse the noodles in cold, running water to stop the cooking and set them aside.
Then, put either ricotta or mascarpone cheese into the bowl of a stand mixer and whip it until light and fluffy. Add powdered sugar to taste, making sure to mix the cheese and sugar thoroughly. You can also add a few drops of vanilla extract if you’d like. Set the sweetened cheese aside.
On a small sheet pan, roast some hazelnuts in a 350-degree oven until they are lightly toasted and fragrant. Be careful not to burn them. Let the hazelnuts cool and then give them a rough chop.
Grease a small baking dish with butter and then cover the bottom of the dish with a single layer of lasagna noodles. Top the noodles with a layer of the sweetened cheese and a layer of Nutella. Sprinkle some of the hazelnuts on top of the Nutella and then repeat the layers in the same order until all of your ingredients are gone, making sure to end with a layer of lasagna noodles.
Robicelli’s Bakery (the creator of the Nutella Lasagna) tops their decadent creation with marshmallows and more Nutella before popping it in the oven until it’s warm and the marshmallows are toasty, so we think you should do the same!
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.