Recipe - Chocolate Lasagna

PASTA
1 Three fourths cup Flour
2 tablespoon Unsweetened cocoa powder
1 pn Salt
2 Extra large eggs
2 teaspoon Vegetable oil

FILLING
4 cup Whole Milk Ricotta Cheese
2 cup Heavy cream
6 tablespoon Sugar
1 tablespoon Orange zest
2 tablespoon Grand Marnier
1 pn Salt
12 ounce Bittersweet chocolate,
Chopped

Combine the flour, cocoa, and salt in a bowl and make a well in the center.
Add the eggs and oil in the center of the well and mix with a fork to form
the dough. Knead the dough for 15 minutes until it is smooth and shiny,
adding more flour if necessary to keep the dough from sticking.

Wrap in plastic wrap and let rest for half an hour. Roll the pasta out by
hand or with a machine and cut into eight 4One half x 11inch strips. Cook two
strips at a time in boiling salted water. Cook just 20 seconds after the
water returns to a boil. Plunge the noodles into cold water to stop the
cooking. When cooled, place on towels in a single layer to drain.

Combine all filling ingredients and mix until smooth. To assemble: Preheat
oven to 425F with the rack in the upper third of the oven.

Generously butter an 8"x11"x2" pan. Alternate layers of noodles, cheese
filling, and chocolate, ending with a cheese layer. Bake for 2025 minutes
until the top is lightly colored. Let the lasagna stand for 10 minutes to
solidify, then serve warm.
Posted to MMRecipes Digest by valerie@nbnet.nb.ca (valerie) on Feb 14,
1998