Lasagne

Serves 8 People

2 pounds (4 cups) ricotta cheese

4 Tablespoons heavy cream or milk

6 1/2 cups Karen's Infamous Spaghetti Sauce with 1 cup of water added

16 ounces whole-wheat lasagna noodles

3 cups mozzarella cheese, shredded

1 1/2 cups jack cheese, shredded

1/4 cup Parmesan cheese, grated

1. Preheat oven to 350 degrees.

2. In a food processor or blender beat the ricotta and milk or cream until smooth.

3. Spray 9x13 pan with Pam and then spread thin layer of sauce. Arrange noodles on sauce slightly overlapping to make a solid layer of pasta. Spread half of the ricotta over noodles, then sprinkle with 1 cup of mozzarella, 1/2 cup of jack and half the Parmesan cheese. Spread a layer of sauce over the cheese, then place another layer of noodles over sauce this time place the noodles in the opposite direction as the first layer. Spread the remaining ricotta over noodles, then sprinkle with 1 cup of the mozzarella, 1/2 cup of the jack and the remaining Parmesan cheese. Spread a layer of sauce over cheese then another layer of noodles and finally all the remaining sauce.

4. Cover with foil and bake in preheated oven for 1 hour. Remove foil and sprinkle with remaining mozzarella and jack cheese. Return lasagna back to oven and bake until cheese melts and is bubbly.

5. Remove from oven and allow at least 15 minutes for lasagna to set before cutting. Serve with lots of garlic bread and a salad made with red lettuce and lost of Italian dressing.

---It is not necessary to pre-cook the lasagna noodles if the sauce is watery enough which is why I add a cup of water to the sauce. I told my witless friend, Cheryl Gaskin, this well known Italian trick (which I learned from my mother-in-law) and she decided to try it, only freezing the uncooked lasagna, with uncooked pasta and it turned out badly. Now, did she ASK me if she could freeze it it uncooked??? No, not at all!!! But I know she still remembers what happened and blames me for it. Personally, I blame HER for being totally and completely WITLESS!!!! If you want to freeze this lasagna, either cook the pasta first or bake the lasagna and then freeze it.

Adapted from Rosine's Cuisine by Renee Davi.