In the Army Now Lasagna (Bobby Flay) |
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Prep Time: 55 Minutes Cook Time: 150 Minutes |
Ready In: 205 Minutes Servings: 100 |
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Ingredients:
12 pounds ground beef |
3 quarts chopped onion |
1 tablespoon black pepper |
3/4 cup crushed oregano leaves |
1 tablespoon ground thyme leaves |
1 teaspoon ground red pepper |
1 1/4 teaspoons dehydrated garlic |
2 2/3 tablespoons sweet crushed basil leaves |
2 1/4 gallons canned, crushed tomatoes |
3 1/2 quart tomato paste |
30 eggs, slightly beaten |
5 1/2 quarts cottage cheese |
1 quart grated parmesan, plus 1 1/2 cups |
3 3/4 quarts shredded mozzarella |
6 tablespoons dehydrated parsley |
6 pounds uncooked lasagna noodles |
Directions:
1. Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2. Add onions, saute 3 minutes. Add pepper, oregano, thyme, red pepper, garlic, and basil, and cook 5 minutes longer. Add tomatoes and tomato paste to meat mixture. Blend well, simmer 1 hour. Skim off excess fat. Set aside.
3. Combine eggs, cheeses, and parsley. Mix well and place in shallow pans, refrigerate.
4. Preheat a convection oven to 300 degrees F and set fan on high with closed vent, or heat a regular oven to 325 degrees F.
5. In 5 large baking dishes, place 2 1/2 cups meat sauce. Top with noodles in rows. Top with 3 1/2 cups chilled filling. Top with 1 quart meat sauce, more noodles and 3/12 cups chilled filling. Top again with 1 quart meat sauce, noodles, placed in rows and 1 quart meat sauce. Sprinkle 1 ounce Parmesan over each pan.
6. Cover pans and cook for 1 hour. Uncover and bake for 10 to 15 minutes. It may take slightly longer in the oven if not using a convection oven.
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