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 well with plastic wrap and let it rest for half
an hour. Roll the pasta out by hand or with a machine and cut into
eight 4-1/2 x 11" strips. Cook two strips at a time in boiling
salted water. Cook just 20 seconds after the chocolate 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 425 degrees with the rack in the upper third of the
oven. Generously butter an 8x11x2-inch 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.
*NOTE: or 1 cup flour plus 3/4 cup semolina or pasta flour
