Three Day Lasagna

Submitted by Chef #263661

"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."

 

• Ready In: 73hrs
• Ingredients: 31
• Yields: 8 9 by 13 pans
• Serves: 30

ingredients

• 4 lbs blocks mozzarella cheese
• 4 lbs blocks cheddar cheese
• 2 (16 ounce) cans grated parmesan cheese
• 3 quarts ricotta cheese
• 3 quarts cottage cheese
• 2 lbs sausage
• 3 lbs hamburger
• 1 (4 ounce) jar cocktail onions
• 2 (12 ounce) cans medium olives
• 2 (12 ounce) cans tomato sauce
• 3 (12 ounce) cans tomato paste
• 3 (12 ounce) cans mushrooms
• 6 (1 quart) jars spaghetti sauce (i use different flavors Ragu pizza sauce, for variety)
• 8 (1 lb) packages lasagna noodles
• 4 eggs
• 2 ounces olive oil
• 2 ounces vegetable oil
• 2 garlic cloves
• 1 medium white onion
• 1 medium red onion
• 1⁄4 teaspoon celery powder
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon white pepper
• 1⁄2 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon cocoa powder
• 1 tablespoon seasoning salt
• 1⁄4 cup italian seasoning
• 1⁄4 cup medium salsa
• 1⁄4 cup coffee (brewed)

directions

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