Chocolate Lasagna Recipe #60601
This is a copycat version of Olive Garden's Chocolate Lasagna. For you Chocolate lovers out there!
by kcdelong
1¾ hours | 1¼ hours prep
SERVES 6
Filling
- 4 cups whole milk ricotta cheese
- 2 cups heavy cream
- 6 tablespoons sugar
- 1 tablespoon orange zest
- 2 tablespoons Grand Marnier
- 1 pinch salt
- 12 ounces bittersweet chocolate, chopped
- Preheat oven to 425 degrees with the rack in the upper third of the oven.
- 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 a thick 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 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 (except chocolate) and mix until smooth.
- To assemble: generously butter an 8 x 11 x 2 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.
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5 stars