Three Day Lasagna
- 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
- 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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