Lasagna For A Crowd
|Bulk pork sausage||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Tomato sauce||8 Ounce (Can)|
|Canned tomato paste||6 Ounce|
|Dried basil||2 Teaspoon, crushed|
|Lasagna noodles||8 Ounce (8 Noodles)|
|Ricotta cheese/Drained cream-style cottage cheese||2 1⁄2 Cup (40 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Snipped parsley||2 Tablespoon|
|Mozzarella cheese||12 Ounce, thinly sliced|
In a large skillet cook meat, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Stir in tomatoes, tomato sauce, tomato paste, and basil.
Bring to boiling; reduce the heat.
Cover and simmer for 15 minutes, stirring often.
Meanwhile, cook noodles according to package directions; drain.
Rinse with cold water; drain.
In a small mixing bowl stir together eggs, ricotta or cottage cheese, 1/2 cup of the Parmesan cheese, parsley, and pepper.
To assemble, arrange one-fourth of the noodles in the bottom of a greased 8 x 8 x 2-inch or a 12 x 7 1/2 x 2-inch baking dish, trimming to fit.
Spread with one-fourth of the ricotta mixture.
Top with one-fourth of the mozzarella cheese and one fourth of the meat sauce.
Repeat layers once.
Sprinkle with half of the remaining Parmesan cheese.
Assemble remaining ingredients the same way in another greased 8 x 8 x 2-inch or 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with the remaining Parmesan cheese.
Seal, label, and freeze.
To serve, thaw lasagna overnight in the refrigerator.
Bake, covered, in a 375° oven about 1 1/2 hours or till heated through.
Let stand 5 minutes.