Ricotta and Chocolate Torta

Crust:
2-1/3 c flour
3/4 c sugar
1-1/2 t baking powder
1 egg
1 T milk
1/4 t almond extract
1 c cold butter, sliced thinly

Filling:
14 oz. fresh ricotta
1/2 c sugar
1 c dark chocolate chips (bittersweet or semisweet)

Preheat oven to 320. In large bowl mix ingredients for crust, except butter. Add sliced butter and cut in until coarse crumbs form. Press half crust mixture gently into bottom of 9 inch springform pan that has been greased with butter and dusted with flour.

Mix ricotta and sugar well with a fork. Add chocolate chips and mix again, spread evenly on top of crust. Take remainder of crust mixture and crumble over filling. Bake 50 to 60 minutes until light golden brown. Cool completely before removing from springform. Serve at room temperature. Serves 12.

No-Boil Lasagne

1 box (9 oz) lasagne, uncooked (recommended: Barilla)
1 egg
15 oz ricotta cheese
4 c shredded mozzarella cheese
1/2 c grated parmesan cheese
1 lb mild Italian sausage
~18 oz marinara sauce

Remove sausage from casing and cook over medium heat until no longer pink. Drain and crumble.

Preheat oven to 375. In a medium bowl combine egg, ricotta, parmesan and 2 c mozzarella. Lightly coat a 9x13x3 baking dish with cooking spray. Spread 1 c sauce on bottom of dish.

First layer in order: 4 sheets pasta, 1/3 of ricotta mixture, half of sausage, 1 c mozzarella and 1 c sauce.

Second layer: 4 sheets pasta, 1/3 of ricotta mixture and 1 and 1/2 c sauce.

Third layer: 4 sheets pasta, remaining ricotta mixture and sausage and 1 c sauce.

Fourth layer: 4 sheets pasta, remaining sauce and mozzarella.

Cover dish with foil and bake 50 to 60 minutes or until bubbly. Remove foil and cook an additional 5 minutes until cheese is melted. Let stand 15 minutes before cutting. Serves 16.