Orange and Grand Marnier Sauce


  1. Add lasagna sheets to 3 to 4 litres boiling water, return to boil and cook for 4 minutes; drain and cut into 10cm squares. Cover prepared pasta squares with plastic wrap until serving to avoid drying out.
  2. In a bowl, lightly whisk together the ricotta, mascarpone, sugar and melted chocolate.
  3. In a small bowl, mix topping ingredients together, set aside ready for use.
  4. To assemble when ready to serve, place one square of lasagna onto serving plate, top with a dollop of the chocolate mascarpone mixture, top with one more square of lasagna and repeat the layers. Finish with a layer of lasagna.
  5. Sprinkle some of the topping over the top layer of the lasagna.
  6. Prepare the Orange and Grand Marnier sauce. Combine the sugar, Grand Marnier and orange juice in a pan over medium heat, allow to reduce a little. Add the orange segments for 1 minute to heat through just prior to serving.
  7. Serve the lasagna drizzled with Orange sauce and segments.

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