Peggy Glass's Chocolate Lasagna

1. 1

   Combine the flour, cocoa, and salt in a bowl and make a well in the center.

2. 2

   Add the eggs and oil in the center of the well and mix with a fork to form the dough.

3. 3

   Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.

4. 4

   Wrap well with plastic wrap and let it rest for half an hour.

5. 5

   Roll the pasta out by hand or with a machine and cut into eight 4-1/2x11-inch strips.

6. 6

   Cook two strips at a time in boiling salted water.

7. 7

   Cook just 20 seconds after the chocolate returns to a boil.

8. 8

   Plunge the noodles into cold water to stop the cooking.

9. 9

   When cooled, place on towels in a single layer to drain.

10. 10

    Combine all filling ingredients and mix until smooth.

11. 11

    To assemble: Preheat oven to 425F with the rack in the upper third of the oven.

12. 12

    Generously butter an 8x11x2-inch pan.

13. 13

    Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.

14. 14

    Bake for 20-25 minutes until the top is lightly colored.

15. 15

    Let the lasagna stand for 10 minutes to solidify, then serve warm.

* Per serving · 4 servings · Values may vary.