Lasagna

By lgrillon_89

Ingredients

• 9 pounds lean ground beef or sausage
• 4 medium onions, finely chopped
• 1 T garlic, minced
• 1/2 c plus 2 T dried parsley
• 3 T dried basil
• 2 T dried oregano
• 2 t ground black pepper
• 9 pounds canned tomato sauce
• 48 oz canned chopped tomatoes, undrained
• 9 pounds ricotta cheese
• 18 cups shredded mozzarella cheese
• 3 cups Parmesan cheese
• 18 eggs, lightly beaten
• 72 lasagna noodles

Details

Servings 48

Preparation

Step 1

1. Season and brown ground beef, stirring often to break up clumps. Drain. Refrigerate.

2. Place sauce ingredients in a large stockpot. cover and bring to a boil. Uncover, reduce heat and simmer, stirring occasionally, 1 hour. Reserve 1 cup tomato sauce per time in a separate container for later use in assembling lasagna. Stir browned beef into remaining sauce.

3. In a large bowl, thoroughly combine cheeses and eggs. Set aside.

4. Lightly spray a tin with nonstick cooking spray. Spread 1/2 c of reserved tomato sauce on the bottom of tin. cover sauce with layer of noodles. Divide and spread half of cheese and egg mixture evenly among tins. Divide and spread half of tomato and meat sauce evenly among tins. cover with layer of noodles. Repeat. spread 1/2 c of reserved tomato sauce over noodles. cover with a sheet of plastic wrap, pressing down to cling to food. Freeze

Reheating Instructions:
Defrost in refrigerator. Preheat oven to 350 degrees. Remove plastic wrap. cover loosely with foil to prevent drying. Bake until bubbly around the edges and hot in the center (30-40 mins). Remove foil and sprinkly with Parmesan cheese during last 5 mins of baking. Let stand 15 mins before cutting.