5 CHEESE LASAGNA FOR A CROWD
Source of Recipe
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Recipe Introduction
Prep time: 3 hours plus standing
Baking time: 40 to 50 minutes
Makes: 120 to 150 servings
List of Ingredients
6 packages (16 ounces each) lasagna noodles
10 pounds bulk Italian sausage
10 medium onions, chopped
30 garlic cloves, minced
11 cans (29 ounces each) tomato sauce
2/3 cup dried basil
3 tablespoons ground nutmeg
2 tablespoons fennel seed, crushed
1 tablespoon salt
1 tablespoon pepper
6 cartons (32 ounces each) ricotta cheese
10 pounds shredded mozzarella cheese
4 cartons (8 ounces each) grated Parmesan cheese
5 blocks (5 ounces each) Romano cheese, grated
10 packages (6 ounces each) sliced provolone cheese, cut into strips
1 cup minced fresh flat-leaf parsley
Recipe
1. Heat oven to 375°:F. Cook noodles in boiling water 5 minutes; rinse
in cold water and drain.
2. Cook sausage, onions and garlic until meat is no longer pink; drain.
Add the tomato sauce and seasonings; bring to a boil. Reduce heat and
simmer, uncovered, 50 to 60 minutes.
3. Grease ten 13 x 9 x 2-inch baking dishes. In each dish, layer about
1-1/2 cups tomato sauce, 4 noodles, about 1-1/4 cups ricotta, 1-1/2
cups mozzarella, about 1/3 cup Parmesan, 1/4 cup Romano and three slices
provolone. Repeat layers. Top with 4 noodles, about 1-1/2 cups of tomato
sauce, 1 cup mozzarella and about 1 tablespoon parsley. Bake,
uncovered, 40 to 50 minutes or until browned and bubbly. Let stand 10 to 15
minutes before cutting.
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