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Mighty 25lb Bolognese Lasagna
Mighty 25lb Bolognese Lasagna

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We hope you got insight from reading it, now let’s go back to mighty 25lb bolognese lasagna recipe. To make mighty 25lb bolognese lasagna you need 19 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Mighty 25lb Bolognese Lasagna:
  1. Prepare 3 lbs lean beef
  2. Provide 2 lbs Italian sausage
  3. You need 3-28 oz cans of crushed tomatoes
  4. Get 3-6 oz cans of tomato paste
  5. Prepare 4 lbs low moisture shredded Mozzarella
  6. Provide 2 lbs shredded provolone
  7. Use 4 lbs ricotta cheese
  8. Use 4 large eggs
  9. Get 3 TBS olive oil
  10. Provide 1 TBS black pepper
  11. Use 1 TBS salt
  12. Get 1 TBS red crushed pepper
  13. Prepare 4 TBS freezed dried basil
  14. Get 2 TBS Italian seasoning
  15. Use 2 TBS parsley
  16. Get 1/4 cup minced garlic
  17. Provide 1 1/2 cups minced onion
  18. Use 1 cup water
  19. Get 3 (9 oz) boxes of lasagna noodles
Instructions to make Mighty 25lb Bolognese Lasagna:
  1. Get all your inventory together, make sure you didn't forget anything. You will need (2) 9x13x2 pans or (1)17x14x3 used here today. Large skillet to fit 5lbs of meat. 8qt pan for sauce mix and extra large bowl for cheese mix.
  2. Add 1 to 2 tablespoons of olive oil and heat pan. Add the meat and mash around until its browned.
  3. While meat is cooking, minced up a large onion, add spices into two containers, one is for sauce mix other is for cheese mix.Sauce mix: 1/2 tablespoon of black pepper, 1/2 tablespoon of salt, 1 tablespoon red crushed pepper, 2 tablespoonz of basil, 1 tablespoon of Italian seasoning, 1 tablespoon of parsley. Cheese mix: 1/2 tablespoon of black pepper, 1/2 tablespoon of salt, 2 tablespoons of basil, 1 tablespoon of Italian seasoning and 1 tablespoon of parsley.
  4. Add crushed tomatoes, tomato paste, spices and drained cooked meat to 8qt sauce pan. Add 1 tablespoon of olive oil to a clean pan and sweat onions until they start to become translucent. Add into sauce mix. Put this on medium/low and stir occasionally for 45 mins.
  5. While sauce mix is doing it's thing, grab extra large bowl.. I needed a bigger one.. add ricotta cheese, spices, 2lbs of mozzarella and 1lbs of provolone and mix well.
  6. Add 1 tablespoon of olive oil to the pan, coating it with a paper towel. 5 layers going in..add about 2 tablespoons of water on noodles each layer.. not a lot. Start with adding a layer of sauce mix. Following with a layer of lasagna noodles. Next cheese mix, noodles, sauces, cheese, noodles, sauce, cheese, noodle sauce, cheese, noodle, last bit of cheese mix. Should be 1/2 inch from the top of pan left for next step.
  7. Layer on 2lbs of mozzarella cheese and final 1 lb of provolone cheese. Give the pan a good shake and press down lightly on cheese to fill in the voils and remove any air bubbles. Place toothpicks to keep aluminum foil from sticking, add foil and let sit in the fridge for minimum of 8hrs.
  8. Preheat oven to 375° and bake for 90 minutes.
  9. Remove aluminum foil and continue to bake another 40 mins.
  10. Ready to serve, let cool for 20 mins.

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