1 c. uncooked converted rice, cooked
1 lb. Ricotta cheese with 1 1/2 cups milk
1 1/2 c. sugar
1 sm. pkg. reg. vanilla pudding
1 (8 oz.) can crushed pineapple with heavy syrup
1/4 tsp. salt
6 eggs

Cook pudding according to package directions and set aside. While rice cooked, combine the rest of ingredients with pudding. Add rice. Pour into greased lasagna pan. Bake at 425°F for 15 minutes. Reduce heat to 350°F and cook for 1 hour.