Pasta:
 

1-3/4 cups Flour (or 1 cup flour plus 3/4 cup semolina or pasta flour)

2 tablespoons unsweetened cocoa powder

a pinch of salt

2 extra large eggs

2 teaspoons vegetable oil

 

 
 

Filling:
 

4 cups Whole Milk Ricotta Cheese

2 cups heavy cream

6 tablespoons sugar

1 tablespoons orange zest

2 tablespoons Grand Marnier

a pinch of salt

 

12 ounces bittersweet chocolate, chopped

 

 

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 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 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 20-25 minutes until the top is lightly colored.  Let the lasagna stand for 10 minutes to solidify, then serve warm.

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