Heat oven to 350 degrees Fahrenheit or whatever temperature your brownie box mix says. Spray a 9×11 baking pan with nonstick cooking spray.

Pour the brownie batter into the prepared pan, then spread the mixture evenly with a rubber spatula.

Bake the brownies about 10-15 minutes or until a toothpick stuck into the brownie comes out clean.

While the brownies are baking, combine soft butter and cream cheese in a large bowl. Cream together with an electric mixer on high speed until smooth.

Add one cup of the powdered sugar and beat on low speed until incorporated into the butter and cream cheese. Beat until fluffy.

Pour in the vanilla extract and heavy cream, mixing together completely.

Slowly continue to add the remaining cups of the powdered sugar, beating the mixture well in between intervals.

Once the brownies are out of the oven, let cool completely.

Cut the large slab of brownies vertically into three even pieces.

Place the bottom slice on a sheet of parchment paper.

Place the next layer on top and add another layer of cream cheese filling.

Finally add the top brownie layer and the remaining frosting, then place in the refrigerator to set up.

In a small pot, heat the heavy cream for the ganache.

Add the semisweet chocolate in a heat safe bowl. As soon as the cream begins to boil, pour the hot cream over the chocolate.

Whisk together until all the chocolate is completely melted.

Take the layered chocolate lasagna and drizzle the chocolate ganache over the top

Garnish the top of the cake with chocolate shavings for an added bonus.