INGREDIENTS

INSTRUCTIONS

Copyright Washington Post  Like the preceding lasagne , this dish can
be assembled the night  before and baked in the morning, baked and
reheated the next day, or  baked, frozen and reheated. Choose the
option that best fits your  schedule.  Combine the ricotta cheese, 1/2
cup of the sugar, the vanilla and 1/4  teaspoon salt and mix well. Set
aside. Place the cherries in a small  saucepan. Combine the cornstarch
with 1/4 cup of the reserved cherry  juice. Discard the rest of the
juice. Add the cherry juice mixture  and the cinnamon to the cherries.
Bring to a boil over medium heat.  The mixture will thicken. Remove and
set aside to cool.  Grease a lasagne pan. Place a layer of noodles on
the bottom. Cover  with 1/3 of the cheese filling, then scatter 1/3 of
the cherry  mixture over the cheese. Cover with another layer of
noodles and  repeat once. Cover the top layer with noodles and cheese,
making sure  to spread the cheese over all of the noodle layer. Then
spread the  remaining cherry mixture on top, leaving a 1-inch border
around the  dish. Cover and refrigerate overnight (if desired). When
ready to  bake, preheat the oven to 350 degrees. Bake for 35 to 45
minutes,  until heated through. If reheating, bake at 350 degrees for
45    minutes.  Per serving: 334 calories, 14 gm protein, 44 gm
carbohydrates, 12 gm  fat, 49 mg cholesterol, 7 gm saturated fat, 187
mg sodium  Posted to FOODWINE Digest 19 Dec 96  From:    Laurie
Thompson <llt@GWIS2.CIRC.GWU.EDU>  Date:    Thu, 19 Dec 1996 14:24:46
-0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 202
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 35.5mg
Sodium: 229.6mg
Potassium: 178.1mg
Carbohydrates: 15g
Fiber: <1g
Sugar: 8.4g
Protein: 13.8g