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This recipe was uploaded by thealorr
I let my sauce cook for about 3 hours because I knew the chocolate, cinnamon and pepper had to work their magic. So Ryan and I went out for a drink or two...
Put your pasta water on to boil.
Now for the bechamel. In a small pot melt the butter on medium and in a another pot heat the milk on medium-high. Add the flour slowly to the butter, mixing constantly. When the milk is about to boil add ricotta, bring back to a boil then add slowly to the butter/ flour - mixing constantly. Bring mixture to a low boil, stir for a couple of minutes then remove. Add salt and nutmeg to taste.
Pre-heat oven to 425.
Once the water is boiling add pasta, at least 12 strips. When done, drain, put back in your pot and drizzle generously with olive oil so that it doesn't stick together.
Pull out your lasagna tray, cover bottom with sauce then bechamel, lay noodles, sauce, bechamel, repeat until you have room for just sauce and bechamel. To top it off, add some diced fresh mozzarella. Cook in oven for 30 minutes.
NOTE: When the sauce first starts coming together, it might taste a little odd because the chocolate is so powerful. But after it simmers for a couple hours, the cinnamon and pepper counter-balance the chocolate. It's got to be the most delicious lasagna I've ever had and I think Ryan would attest to that. After all I did name it after him.