Italian Caprese Salad

4 large beefsteak tomatoes
1 package of fresh mozzarella cheese
20 sprigs of fresh basil
5 Tbs of extra-virgin olive oil
2 Tbs of balsamic vinegar
Fresh ground pepper
Salt
Slice tomatoes around ¼ inch thick.
Slice mozzarella cheese ¼ inch thick.

Arrange on a serving platter alternating tomatoes and mozzarella.
Top with sprigs of fresh basil
Drizzle with olive oil and balsamic vinegar.
Add salt and pepper

Sinfully Delicious Lasagna

1 (16 ounce) package lasagna noodles
1 pound pork sausage
2 pounds ricotta cheese
3 (26 ounce) jars spaghetti sauce
1 pound grated Parmesan cheese
1 pound shredded mozzarella cheese
1/2 pound spinach, rinsed and chopped

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel. In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.

In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses. Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.

Preheat oven to 425 degrees. Coat the bottom of a 9×13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top. Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician… It’s deadly.

Simple Ricotta Cheesecake

2 pounds of ricotta
5 eggs room temperature
1/3 cup of all purpose flour
1 cup of sugar
2 tsps of vanilla extract
1 tsp of lemon zest
1/4 tsp of ground cinnamon
1/8 tsp of salt

Put the ricotta in a large mixing bowl and blend with a spatula or egg beater until smooth.
Gradually blend in the sugar and flour.
Blend in the eggs one at a time.
Blend in vanilla, lemon zest, cinnamon and salt.
Pre-heat oven to 300 degrees.
Butter and flour a 9 inch spring foam pan.
Pour the ricotta mixture into the pan.
Place the pan in the middle of the oven and bake for 1 hour and 15 minutes.
Cool on a wire rack.
Place in the refrigerator to chill before serving.
Top with your favorite toppings and your ready to serve. Serves 8 people