Lasagna (with Frozen Lasagna Noodle Sheets)

5 pounds ground beef (AP) (3 lb EP)
44 ounces onions, finely chopped
1 ounce minced garlic
3 quarts canned chopped tomatoes
3 cups tomato puree
4 1/2 cups tomato paste
2 ounces salt
1 teaspoon black pepper
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
1 1/2 ounces chopped fresh parsley
3 pounds frozen lasagna sheets
4 pounds mozzarella cheese, shredded
88 ounces cream style cottage cheese
10 ounces parmesan cheese, grated
Servings: 48
1. Cook beef, onion, and garlic until meat reaches an internal temperature of 155°F.

2. Add tomatoes, seasonings, and herbs to ground beef mixture. Simmer uncovered for 45 minutes.

3. Layer into two 12x20x2-inch pans according to the following directions for each pan:
. Meat sauce: 2 lb
2. Lasagna sheets: 12 oz (3 sheets)
3. Cottage cheese: 1 lb 5 oz
4. Parmesan cheese: 2 1/2 oz
5. Mozzarella cheese: 12 oz
6. Meat sauce: 2 lb 8 oz
7. Repeat steps 2-6
8. Mozzarella cheese: 8 oz

4. Cover with foil. Bake at 350°F for 1-1 1/2 hours. Uncover 20-30 minutes.

5. Before cutting, let set 10-15 minutes after removing from the oven. Do not cover. Cut 4x6.