24 ounces chopped onions
12 ounces green pepper, chopped
2 ounces minced garlic
1/2 cup vegetable oil
8 pounds canned tomatoes, diced
3 quarts tomato juice
40 ounces tomato paste
3 ounces parsley, chopped
1 tablespoon dried oregano, crumbled
1 tablespoon dried basil, crumbled
2 bay leaves
3 pounds spinach, chopped
5 pounds cottage cheese
1 pound parmesan cheese, grated
8 ounces eggs (about 5 total), beaten
1 tablespoon salt
2 teaspoons black pepper
5 pounds dry lasagna noodles
60 ounces mozzarella cheese, shredded
Servings: 64
1. Sauté vegetables in hot oil.
2. Stir tomato and seasonings into sautéed vegetables. Simmer uncovered for about 20 minutes. Remove bay leaves. Use sauce in layering steps.
3. Cook spinach. Drain.
4. Mix cottage cheese, parmesan cheese, eggs, salt and pepper. Add to spinach.
5. Layer ingredients in each of two 12x20x4-inch pans as follows:
. Tomato sauce, 3 lb 4 oz
2. Dry noodles, 12 oz
3. Spinach-cheese mixture, 2 lb 5 oz.
4. Mozzarella cheese, 11 oz.
5. Repeat layers 1 through 4.
6. Dry noodles, 13 oz
7. Tomato sauce, 3 lb 4 oz.
8. Mozzarella cheese, 8 oz
6. Bake at 350°F covered with aluminum foil for approximately 1 hour, or until internal temperature reaches 180°F. Remove foil and bake an additional 30-60 minutes or until hot and bubbly. If browning too fast, cover again with foil. Let set for 15-20 minutes before cutting. Cut 4x8.
Yield: 2 pans 12x20x4 inches
12 ounces green pepper, chopped
2 ounces minced garlic
1/2 cup vegetable oil
8 pounds canned tomatoes, diced
3 quarts tomato juice
40 ounces tomato paste
3 ounces parsley, chopped
1 tablespoon dried oregano, crumbled
1 tablespoon dried basil, crumbled
2 bay leaves
3 pounds spinach, chopped
5 pounds cottage cheese
1 pound parmesan cheese, grated
8 ounces eggs (about 5 total), beaten
1 tablespoon salt
2 teaspoons black pepper
5 pounds dry lasagna noodles
60 ounces mozzarella cheese, shredded
Servings: 64
1. Sauté vegetables in hot oil.
2. Stir tomato and seasonings into sautéed vegetables. Simmer uncovered for about 20 minutes. Remove bay leaves. Use sauce in layering steps.
3. Cook spinach. Drain.
4. Mix cottage cheese, parmesan cheese, eggs, salt and pepper. Add to spinach.
5. Layer ingredients in each of two 12x20x4-inch pans as follows:
. Tomato sauce, 3 lb 4 oz
2. Dry noodles, 12 oz
3. Spinach-cheese mixture, 2 lb 5 oz.
4. Mozzarella cheese, 11 oz.
5. Repeat layers 1 through 4.
6. Dry noodles, 13 oz
7. Tomato sauce, 3 lb 4 oz.
8. Mozzarella cheese, 8 oz
6. Bake at 350°F covered with aluminum foil for approximately 1 hour, or until internal temperature reaches 180°F. Remove foil and bake an additional 30-60 minutes or until hot and bubbly. If browning too fast, cover again with foil. Let set for 15-20 minutes before cutting. Cut 4x8.
Yield: 2 pans 12x20x4 inches
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