Peggy Glass’s Chocolate Lasagna

INGREDIENTS

INSTRUCTIONS

PASTA
FILLING
OTHER
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 teh well and mix with a fork to form
the 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 well
with plastic wrap and let it 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
chocolate 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 425 degrees with the rack in the upper third
of the oven. 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.
*or 1 cup flour plus 3/4 cup semolina or pasta flour
Recipe by: Growing Up on the Chocolate Diet
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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