Peggy Glass's Chocolate Lasagna
Serving Size : 10
- 8oz. chocolate pasta
- 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
- 12 oz bittersweet chocolate -- chopped
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.