3 lbs. ricotta cheese
1 (8 oz.) cream cheese, cubed
6 eggs, slightly beaten
1/2 c. seasoned bread crumbs
1 jigger whiskey
1 (10 oz.) chopped frozen spinach, cooked and drained
1 c. grated Romano cheese
1 lb. shredded Mozzarella cheese
Garlic powder
Black pepper
Dash of cinnamon
1 lb. egg noodles, cooked "al dente" and drained
48 oz. spaghetti sauce
Romano cheese

Prepare filling; mix ricotta cheese, cream cheese, eggs, bread crumbs, whiskey, spinach, 1 cup Romano cheese until well blended. Season with dash of cinnamon, garlic powder and black pepper. Mix thoroughly. Preheat oven to 350 degrees.

Begin layering ingredients in pan as follows:

1/3 of the cooked noodles

Several tablespoons sauce spread over noodles (1 to 1 1/4 c.)

1/2 of the filling mixture

1/3 of the cooked noodles

Several tablespoons sauce spread over noodles (1 to 1 1/4 c.)

1/4 c. grated cheese

1/2 of shredded Mozzarella cheese

Remainder of the filling mixture

Remainder of the cooked noodles

Several tablespoons sauce spread over noodles (1 to 1 1/4 c.)

1/4 cup grated cheese, remaining Mozzarella

Cover with tinfoil and bake 1 hour. Remove tin foil and continue to bake until lasagna bubbles in center, approximately 45 minutes. Remove from oven and let stand covered 20 minutes until set. Cut and serve.