Instructions: Two, 15 oz containers of Ricotta cheese, Plain or herbed One bag (2 cups) of Mixed cheese, or cheddar, what ever you like best Grated Parmesan for top if wanted

Preheat oven to 350. Take a 13 x 9" casserole dish and add 1/3 of the spaghetti sauce with 1/2 cup of water, mix. Then one layer of no-bake noodles (I usually do two rows of 4 and one of 3, whatever fits) Then 1/3 of the Ricotta, spread over noodles Then another 1/3 of spaghetti sauce and add 1/2 cup of water again to it (you can mix the two in a cup before hand for more even distribution) Then add 1/2 of the bag of frozen veggies, spread evenly Then add another layer of no-bake noodles Then add another 1/3 of ricotta cheese At this point I add my own spices if I want, garlic powder, onion salt, basil, oregano, etc. Then add the rest of the spaghetti sauce with 1/2 cup of water added. Then add the other 1/2 bag of veggies Then add one more layer of noodles The rest of Ricotta cheese Then top with mixed or cheddar shredded cheese Cover tightly with Foil and bake for 60 min or until bubbly. The pan will be very heavy and full.

(The water added to the sauce is what helps cook the noodles, it all cooks in and is really great even for leftovers. It sounds complex, but its really just layering about 3 times for all things except veggies.)

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