Difference between revisions of "Peggy Glass's Chocolate Lasagna"
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* 12 oz [[bittersweet chocolate]] -- chopped | * 12 oz [[bittersweet chocolate]] -- chopped | ||
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Plunge 8 oz. noodles into cold water to stop the cooking | Plunge 8 oz. noodles into cold water to stop the cooking | ||
Latest revision as of 16:24, 11 July 2012
Description
Serving Size : 10
Ingredients
Pasta
- 8oz. chocolate pasta
Filling
- 4 cups whole milk ricotta cheese
- 2 cups heavy cream
- 6 tbsp sugar
- 1 tbsp grated orange rind
- 2 tbsp Grand Marnier
- 1 pinch salt
Other
- 12 oz bittersweet chocolate -- chopped
Procedures
Plunge 8 oz. 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 8- x 11- x 2-inch pan.
Bake for 20-25 minutes until the top is lightly colored.
Let the lasagna stand for 10 minutes to solidify, then serve warm.
