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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.
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In a bowl, lightly whisk together the ricotta, mascarpone, sugar and melted chocolate.
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In a small bowl, mix topping ingredients together, set aside ready for use.
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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.
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Sprinkle some of the topping over the top layer of the lasagna.
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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.
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Serve the lasagna drizzled with Orange sauce and segments.