Ingredients
6 packages (16 ounces each) lasagna noodles10 pounds bulk Italian sausage10 medium onions, chopped30 garlic cloves, minced11 cans (29 ounces each) tomato sauce2/3 cup dried basil3 tablespoons ground nutmeg2 tablespoons fennel seed, crushed1 tablespoon salt1 tablespoon pepper6 cartons (32 ounces each) ricotta cheese10 pounds shredded part-skim mozzarella cheese4 cartons (8 ounces each) grated Parmesan cheese5 blocks (5 ounces each) Romano cheese, grated10 packages (6 ounces each) sliced provolone cheese, cut into strips1 cup minced fresh parsley
Preparation
In a stockpot, cook noodles in boiling water for 5 minutes; rinse in cold water and drain.
In several large skillets, cook sausage onions until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes.
Grease ten 13-in. x 9-in. baking dishes. In each dish, layer with about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella cheese, about 1/3 cup Parmesan cheese, 1/4 cup Romano and three slices provolone. Repeat layers. Top with four noodles, about 1-1/2 cups of tomato sauce, 1 cup mozzarella cheese and about 1 tablespoon parsley.
Bake, uncovered, at 375° for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving.
