Chocolate Lasagna

Pasta:
1−3/4 cups flour
2 tablespoons unsweetened cocoa powder
a pinch of salt
2 extra large eggs
2 teaspoons vegetable oil
Filling:
4 cups Whole Milk Ricotta Cheese
2 cups heavy cream
6 tablespoons sugar
1 tablespoons orange zest
2 tablespoons Grand Marnier
a pinch of salt
12 ounces bittersweet chocolate, chopped
 

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 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 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 and mix until smooth.
To assemble: Preheat oven to 425F with the rack in the upper third
of the oven. Generously butter an 8"x11"x2" 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.