Peggy Glass's Chocolate Lasagna



10 servings




1-3/4 cup all-purpose flour *
2 tbsp. unsweetened cocoa powder
1 dash salt
2 x-lg. eggs
2 tsp. vegetable oil


4 cups whole milk ricotta cheese
2 cups heavy cream
6 tbsp. sugar
1 tbsp. grated orange rind
2 tbsp. Grand Marnier
1 dash salt


12 oz. 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 well with plastic wrap and let it rest for half an hour. Roll the pasta out by hand or with a machine and cut into eight 4-1/2x11-inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the chocolate 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 425°F with the rack in the upper third of the oven. Generously butter an 8x11x2-inch pan. Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer. Bake for 20-25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then serve warm.

Author's Comments

* or 1 cup flour plus 3/4 cup semolina or pasta flour.

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