Four Cheese Lasagna with Italian Sausage

1 pound Italian Sausage
8 oz. cheddar cheese, shredded
8 oz. mozzarella cheese, shredded
8 oz. Parmesan cheese, shredded
8 oz. ricotta cheese
1 large (26.5 oz) can Italian Sausage pasta sauce
6 oven-ready lasagna noodles

Preheat oven to 350 degrees (or whatever temperature the box of noodles says). Spread a thin layer of pasta sauce on the bottom of a cake pan. Cook the Italian sausage, drain, then add pasta sauce. Spread ricotta cheese on the six lasagna noodles, then place three in the cake pan. Cover with sausage/sauce mixture, then sprinkle layer of cheese (half of mozzarella, cheddar, and Parmesan cheeses--can be mixed together or separate). Repeat layers, noodles with Ricotta, sausage/sauce, then remaining shredded cheese. Bake at 350 degrees until noodles are soft, about 45 minutes.

Peanut Butter Frosting

1 c peanut butter
1/2 c butter, room temperature
2 c powdered sugar
2-4 T cream
1 t vanilla extract

Combine peanut butter and butter in a large mixing bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 T cream, and vanilla. Start slowly and mix together, gradually increasing the speed. Mix until smooth and creamy. Add more cream if frosting is too thick.