I had a craving for lasagna but Savannah has had some really warm temps for late – especially for this time of year as October tends to be rather temperate and lovely. So I decided that I would ignore the 85 degree weather and high humidity and make the lasagna I craved. I started with the sauce. I let the marina simmer for quite a while; I added carrot slivers and spinach and let that cook for a while longer. Once the sauce had sufficiently festered I preheated the oven to about 350 degrees and started the layering process. One layer of lasagna noodles, drizzle with sauce, add ricotta, feta, mozzarella and Parmesan cheese and then start another layer of noodles -what could be easier? I think I ended up with about three layers. I cooked the lasagna for about 30-45 minutes until it was bubbling. Remove from oven and let it cool, slice and enjoy with good friends and a bottle of Chianti.