30 Pound Lasagna

This recipe will actually turn out 30 pounds of food.  This was verified by the crew with a bathroom scale.  It takes a few pots to build but you don't have to boil the noodles so it's easier than you think a lasagna would be.  Since the noodles cook in the liquid provided by the ingredients, it doesn't hurt to leave the sauces a little runny while you prepare them.




-4-5 lbs. ground beef
-3 jars of Ragu or Prego pasta sauce, 2lb 13oz size




Brown the beef.  Load it up with as much onions, peppers, and garlic as you like.  Mix in two of the jars of pasta sauce.  Set it aside.

You'll use the third jar of sauce later.


-3 lbs. sausage
-Italian sausage works well but any bulk sausage will do.


Brown the sausage and crumble it up into little bits.  Set this aside too.


-6-15 oz. tubs of Ricotta cheese
-6 eggs
-3 cans of mushrooms


Get a big bowl and dump in all the ricotta cheese.  Mix the eggs up with some milk, whip it smooth and stir it into the cheese.  Drain the mushrooms and mix them into the cheese and eggs.  Pour more milk into the mixture and stir it up until it is able to pour easily.


-4 boxes of lasagna noodles
-1 lb or so of shredded mozzarella cheese
-1 1/2 lb sliced mozzarella cheese
-Parmesan cheese
-Garlic powder



Get a big baking pan.  12x18x4 will hold all of this.  Spray it down with Pam or some other cooking spray.  Take the third jar of pasta sauce and pour a little into the bottom of the pan- just enough to coat it thoroughly.  Put a single layer of uncooked noodles in the bottom.  Pour on a good layer of the red meat sauce.  Put a single layer of uncooked noodles on top of this and press it down to firm it up.  Pour on a layer of the ricotta cheese mixture and then sprinkle generous amount of  the crumbled up sausage onto it.  Put a layer of uncooked noodle on this and press them in to keep the layers tight.  Continue making these layers, sprinkling a little of the shredded mozzarella on the sauces every now and then.  Keep building till you reach the top edge of the pan and finish with a layer of uncooked noodles.  Drizzle the rest of the pasta sauce on top and spread it around evenly.  Now cover the sauce with the slices of cheese, covering as much of the surface as you can.
Sprinkle the top with parmesan cheese and some garlic powder.


-Aluminum foil


Lightly tap the pan on the counter to pack the ingredients down a little more.  Cover the pan with foil taking care not to touch the cheese.
Bake this for about three hours in a 350 degree oven.  Take the foil off and bake for a few minutes more to brown the cheese.
After the cheese is browned, take the lasagna out and set it on a counter for about half an hour to firm up.

Serve with garlic bread and a salad.


Submitted by Shaun Kane of Penn Maritime, Inc.

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