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Ingredients Jump to Instructions ↓

  1. 6 packages (16 ounces each ) lasagna noodles

  2. 10 pounds bulk Italian sausage

  3. 10 medium onions, chopped

  4. 30 garlic cloves, minced

  5. 11 cans (29 ounces each ) tomato sauce

  6. 2/3 cup dried basil

  7. 3 tablespoons ground nutmeg

  8. 2 tablespoons fennel seed, crushed

  9. 1 tablespoon salt

  10. 1 tablespoon pepper

  11. 6 cartons (32 ounces each ) ricotta cheese

  12. 10 pounds shredded part-skim mozzarella cheese

  13. 4 cartons (8 ounces each ) grated Parmesan cheese

  14. 5 blocks (5 ounces each ) Romano cheese, grated

  15. 10 packages (6 ounces each ) sliced provolone cheese, cut into strips

  16. 1 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a stockpot, cook noodles in boiling water for 5 minutes; rinse in cold water and drain. In several large skillets, cook sausage onions until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes. Grease ten 13-in. x 9-in. baking dishes. In each dish, layer with about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella cheese, about 1/3 cup Parmesan cheese, 1/4 cup Romano and three slices provolone. Repeat layers. Top with four noodles, about 1-1/2 cups of tomato sauce, 1 cup mozzarella cheese and about 1 tablespoon parsley. Bake, uncovered, at 375° for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving. Yield: 120-150 servings.

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