Thank you Shelly!!!!!! I can eat again!!!!!

 I don't know if there is a specific way but I made it in a baking dish that I think is 8x8 in size. I mied the ingredients as stated. Then spread it in the di****hen put the marinara on and spread it lightly over the mix. Then I sprinkled the mozerella over it and baked in the oven for 20 minutes. Which I probably could have done less time. I have a new oven and it cooks quick. The mozerella cheese had bubbles that reminded me of a pizza that was over done a bit. Regardless it was delicious. I cut it with a spatula and it came out fine like a piece of lasagna.

 I posted a pic of the dish on my profile. Don't know how to get it on a post. Just in case you want to see it. 

Thank you. I think I made it in a pan that was too high so it just became a mushy mess. I will try again.

I just finished 3 days of it last night! I LOVE LOVE LOVE that dish. I made a version of it following my Band placement 5 years ago, too. I followed Egg Face's recipe this time. We served it with shell pasta and marinara with ground sausage for the family. They added a couple of spoons of the ricotta bake at the table. I had just the ricotta bake. Ate leftovers 2 oz at a time the next two days' dinners.

Tonight I made Egg Face's No-Tortilla-Enchilladas! They are on today's blog post and yummo...I love Mexican flavors, so it was right up my alley.

I'm a week and a half out, and that was the very first thing I put in my sleeve when I got off liquids. (I added garlic.) YUM!

YES.  I *love* that recipe.  I've made it twice now, and making it again this weekend. haha