Festival Lasagna

Serves 40-50 people

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 large grated onion
  • 2 grated green peppers
  • 2 #2 cans tomato puree
  • chopped hot pepper
  • 6-7 pound(s) round round, browned
  • 2-3 bouillon
  • 2 tablespoon(s) olive oil
  • 2 clove(s) garlic
  • 2 large cans tomato paste
  • 1 large can tomato sauce
  • 1 can mushrooms
  • 5/8 cup(s) parmesan

Preparation

  1. Combine all ingredients except parmesan; cook slowly for 2-3 hours. Add parmesan. Grate following cheeses (2 lb. each):
  2. Monterrey Jack Provolone
  3. Swiss Mozzarella
  4. Semola-processed Munster
  5. Longhorn cheddar Ricotta

  6. After sauce has cooked several hours, cook 4 packages lasagna, adding a bouillon cube per package for extra flavor. Butter large turkey roaster and put layer of meat sauce in bottom. Then alternate layers of noodles, cheese, and sauce, ending with a layer of sauce. Reserve some cheese for topping. Cook lasagne about 10 min. Put reserved cheese on top. Cook 10-15 min. Put some of each cheese in each layer, rotating position of cheese each time.
January 2012

This recipe is a personal recipe added by dwatson and has not been tested or endorsed by MyRecipes.

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