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    You are in: Home / Recipes / Three Day Lasagna Recipe
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    Three Day Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    73 hrs

    72 hrs

    1 hrs

    Chef #263661's Note:

    Lasagna from an old Woman with lots of time and a love of well made Italian foods. Aging the sauce makes it so much better.

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    My Private Note

    Ingredients:

    Serves: 30

    Yield:

    9 by 13 ...

    Units: US | Metric

    Directions:

    1. 1
      Cut mozzarella and cheddar blocks the long way into 2 by 2 inch slabs the length of the block; wrap each slab in plastic wrap and freeze. At least 2 days before starting sauce.
    2. 2
      Cook heat brown sausage and hamburger in 1 oz vegetable oil and 1/4 cup water until done but not brown, preserving the flavor but not searing the meat.
    3. 3
      In a large kettle add seasonings to sauce over medium heat.
    4. 4
      Drain and rinse olives and mushrooms to remove packing salt, dice thoroughly and add to sauce.
    5. 5
      Drain cocktail olives and cut into quarters, add to sauce.
    6. 6
      Dice and crush garlic and brown in 1 oz vegetable oil and add to sauce.
    7. 7
      Finely dice onion, over medium heat clarify in olive oil and add to sauce.
    8. 8
      Add meat and let simmer 4 hours, stirring regularly to prevent scorching.
    9. 9
      Turn heat off, letting sauce rest a few hours. (3 to 4).
    10. 10
      On medium low add jars to sauce, simmering for 3 to 4 hours.
    11. 11
      Add tomato paste to sauce. Continuing to simmer 3 to 4 hours more.
    12. 12
      For more even flavor, simmer 4 hours, then allow to cool 6 to 8 hours and simmer 4 hours again.
    13. 13
      This allows flavors to blend and ages the sauce. (I repeat this process for 2 days, sometimes 3).
    14. 14
      Some assembly required. Invite friends.
    15. 15
      With shredder blade on food processor, grate frozen cheeses than add Parmesan, mix well.
    16. 16
      In large bowl mix ricotta, cottage cheese and eggs.
    17. 17
      Remove sauce and set aside.
    18. 18
      In large kettle cook noodles 8 or 10 at a time. (I have 2 kettles going at once, 10 minutes apart).
    19. 19
      Spread bottom of 9 by 13 by 2 inch pan with a little sauce.
    20. 20
      Alternating layers of.
    21. 21
      Noodles the long way (3 strips).
    22. 22
      Sauce.
    23. 23
      Shredded cheese.
    24. 24
      Noodles the wide way (5 strips).
    25. 25
      Cheese paste.
    26. 26
      Shredded cheese.
    27. 27
      until pan is full.
    28. 28
      Kitchen scissors or pizza wheel are great for cutting noodles right length.
    29. 29
      Thin layers make for better mix of flavors.
    30. 30
      Cover final layer a spread of sauce. (And extra parmesan if you want).
    31. 31
      Bake at 425º for 1 hour.
    32. 32
      Let stand 15 minutes before cutting.
    33. 33
      Cooled pans can easily be covered and frozen for later.
    34. 34
      Reheat at 375º for 1 hour.
    35. 35
      Disclaimer: I am not responsible for weight gain or lasagna that seem to disappear, pan and all.
    36. 36
      ENJOY!

    Ratings & Reviews:

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    Nutritional Facts for Three Day Lasagna

    Serving Size: 1 (762 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 1714.0
     
    Calories from Fat 778
    45%
    Total Fat 86.4 g
    133%
    Saturated Fat 43.4 g
    217%
    Cholesterol 276.3 mg
    92%
    Sodium 3537.3 mg
    147%
    Total Carbohydrate 134.9 g
    44%
    Dietary Fiber 7.9 g
    31%
    Sugars 27.9 g
    111%
    Protein 98.3 g
    196%

    The following items or measurements are not included:

    celery powder

    seasoning salt

    italian seasoning

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