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Ingredients
- 1 3/4 c. Flour (or possibly 1 c. flour plus 3/4 c. semolina or possibly pasta flour)
- 2 Tbsp. unsweetened cocoa pwdr a healthy pinch of salt
- 2 x extra large Large eggs
- 2 tsp vegetable oil
- 4 c. Whole Lowfat milk Ricotta Cheese
- 2 c. heavy cream
- 6 Tbsp. sugar
- 1 Tbsp. orange zest
- 2 Tbsp. Grand Marnier a healthy pinch of salt
- 12 ounce bittersweet chocolate, minced
Directions
- Combine the flour, cocoa, and salt in a bowl and make a well in the center.
- Add in the Large eggs and oil in the center of the well and mix with a fork to create the dough.
- Knead the dough for 15 min till 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 possibly with a machine and cut into eight 4 1/2 x 11 inch 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 cool water to stop the cooking. When cooled, place on towels in a single layer to drain.
- Combine all filling ingredients and mix till 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 20-25 min till the top is lightly colored. Let the lasagna stand for 10 min to solidify, then serve hot.
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