Three Day Lasagna
- Ready In:
- 73hrs
- Ingredients:
- 31
- Yields:
-
8 9 by 13 pans
- Serves:
- 30
ingredients
- 1814.36 g blocks mozzarella cheese
- 1814.36 g blocks cheddar cheese
- 2 (907.18 g) can grated parmesan cheese
- 2838.0 ml ricotta cheese
- 2838.0 ml cottage cheese
- 907.18 g sausage
- 1360.77 g hamburger
- 113.39 g jar cocktail onions
- 2 (680.38 g) can medium olives
- 2 (680.38 g) can tomato sauce
- 3 (1020.58 g) can tomato paste
- 3 (1020.58 g) can mushrooms
- 6 (5676.0 ml) jar spaghetti sauce (i use different flavors Ragu pizza sauce, for variety)
- 8 (3628.73 g) package lasagna noodles
- 4 eggs
- 56.69 g olive oil
- 56.69 g vegetable oil
- 2 garlic cloves
- 1 medium white onion
- 1 medium red onion
- 1.23 ml celery powder
- 1.23 ml nutmeg
- 1.23 ml cinnamon
- 1.23 ml white pepper
- 7.39 ml basil
- 14.79 ml oregano
- 14.79 ml cocoa powder
- 14.79 ml seasoning salt
- 59.14 ml italian seasoning
- 59.14 ml medium salsa
- 59.14 ml coffee (brewed)
directions
- 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.
- 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.
- In a large kettle add seasonings to sauce over medium heat.
- Drain and rinse olives and mushrooms to remove packing salt, dice thoroughly and add to sauce.
- Drain cocktail olives and cut into quarters, add to sauce.
- Dice and crush garlic and brown in 1 oz vegetable oil and add to sauce.
- Finely dice onion, over medium heat clarify in olive oil and add to sauce.
- Add meat and let simmer 4 hours, stirring regularly to prevent scorching.
- Turn heat off, letting sauce rest a few hours. (3 to 4).
- On medium low add jars to sauce, simmering for 3 to 4 hours.
- Add tomato paste to sauce. Continuing to simmer 3 to 4 hours more.
- For more even flavor, simmer 4 hours, then allow to cool 6 to 8 hours and simmer 4 hours again.
- This allows flavors to blend and ages the sauce. (I repeat this process for 2 days, sometimes 3).
- Some assembly required. Invite friends.
- With shredder blade on food processor, grate frozen cheeses than add Parmesan, mix well.
- In large bowl mix ricotta, cottage cheese and eggs.
- Remove sauce and set aside.
- In large kettle cook noodles 8 or 10 at a time. (I have 2 kettles going at once, 10 minutes apart).
- Spread bottom of 9 by 13 by 2 inch pan with a little sauce.
- Alternating layers of.
- Noodles the long way (3 strips).
- Sauce.
- Shredded cheese.
- Noodles the wide way (5 strips).
- Cheese paste.
- Shredded cheese.
- until pan is full.
- Kitchen scissors or pizza wheel are great for cutting noodles right length.
- Thin layers make for better mix of flavors.
- Cover final layer a spread of sauce. (And extra parmesan if you want).
- Bake at 425º for 1 hour.
- Let stand 15 minutes before cutting.
- Cooled pans can easily be covered and frozen for later.
- Reheat at 375º for 1 hour.
- Disclaimer: I am not responsible for weight gain or lasagna that seem to disappear, pan and all.
- ENJOY!
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