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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 120 |
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I prepared this for a Cub Scout banquet. It was easy since there was nothing to do at the last minute but cut and serve. It was a big success.Todd Newman, La Porte, Texas Ingredients:
6 packages (16 ounces each) lasagna noodles |
10 pounds johnsonville® mild ground 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 part-skim 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 parsley |
Directions:
1. In a stockpot, cook noodles in boiling water for 5 minutes; rinse in cold water and drain.
2. 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.
3. 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.
4. 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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