Ingredients
1.25 cup oil
20 onions, chopped
20 cloves of garlic, minced
5lb mushrooms, sliced
10 cans (28 oz each) diced tomatoes
10 cans (14 oz each) tomato sauce
20 carrots, shredded
2 cups fresh parsley, chopped
⅓ cup dried basil
⅓ cup dried oregano
1⁄2 cup sugar
3 TBSP salt
2 TBSP pepper
1 TBSP nutmeg
100 oz frozen spinach
120 lasagna noodles
10 lb ricotta cheese
10 lb mozzarella cheese, shredded
20 eggs
Directions
Heat oil in large saucepan over medium heat. Add onions, garlic, and mushrooms. Cook for 10 minutes. Add tomatoes and their juices from the can, tomato sauce, carrots, parsley, basil, oregano, sugar, salt, pepper, and nutmeg. Bring to a boil, cover, reduce heat, and simmer for 30 minutes.
Meanwhile, thaw spinach and drain.
Cook noodles in in a large pot as directed on package. Rinse with cold water and drain.
Blend eggs, ricotta, and spinach until fairly smooth.
Grease ten 9×13 baking dishes.
Spread 1.25 cup tomato sauce in each dish.
Add a single layer of noodles.
Spread 1.5 cups ricotta mixture on top of noodles.
Spread 1.25 cup tomato sauce on top of ricotta.
Sprinkle 1⁄2 lb mozzarella cheese on top.
Repeat steps 6-10 twice more (for three layers total).
Bake 30 minutes at 350 degrees F.
Cut each lasagna into 9 pieces
Serves 100+
Transition Projects Meal Provider Recipes 