Three Day Lasagna

Total Time: 73 hrs Preparation Time: 72 hrs Cook Time: 1 hr

Ingredients

• 4 lbs blocks mozzarella cheese
• 4 lbs blocks cheddar cheese
• 2 (16 ounce) cans grated parmesan cheese
• 3 quarts ricotta cheese
• 3 quarts cottage cheese
• 2 lbs sausage
• 3 lbs hamburger
• 1 (4 ounce) jar cocktail onions
• 2 (12 ounce) cans medium olives
• 2 (12 ounce) cans tomato sauce
• 3 (12 ounce) cans tomato paste
• 3 (12 ounce) cans mushrooms
• 6 (1 quart) jars spaghetti sauce (i use different flavors ragu pizza sauce, for variety)
• 8 (1 lb) packages lasagna noodles
• 4 eggs
• 2 ounces olive oil
• 2 ounces vegetable oil
• 2 garlic cloves
• 1 medium onion
• 1 medium red onion
• 1/4 teaspoon celery powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pepper
• 1/2 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon cocoa powder
• 1 tablespoon seasoning salt
• 1/4 cup italian seasoning
• 1/4 cup medium salsa
• 1/4 cup coffee (brewed)

Recipe

• 1 cut mozzarella and cheddar blocks the long way into 2 by 2 inch slabs the length of the block; wrap each slab in plastic wrap and freeze. at least 2 days before starting sauce.
• 2 cook heat brown sausage and hamburger in 1 oz vegetable oil and 1/4 cup water until done but not brown, preserving the flavor but not searing the meat.
• 3 in a large kettle add seasonings to sauce over medium heat.
• 4 drain and rinse olives and mushrooms to remove packing salt, dice thoroughly and add to sauce.
• 5 drain cocktail olives and cut into quarters, add to sauce.
• 6 dice and crush garlic and brown in 1 oz vegetable oil and add to sauce.
• 7 finely dice onion, over medium heat clarify in olive oil and add to sauce.
• 8 add meat and let simmer 4 hours, stirring regularly to prevent scorching.
• 9 turn heat off, letting sauce rest a few hours. (3 to 4).
• 10 on medium low add jars to sauce, simmering for 3 to 4 hours.
• 11 add tomato paste to sauce. continuing to simmer 3 to 4 hours more.
• 12 for more even flavor, simmer 4 hours, then allow to cool 6 to 8 hours and simmer 4 hours again.
• 13 this allows flavors to blend and ages the sauce. (i repeat this process for 2 days, sometimes 3).
• 14 some assembly required. invite friends.
• 15 with shredder blade on food processor, grate frozen cheeses than add parmesan, mix well.
• 16 in large bowl mix ricotta, cottage cheese and eggs.
• 17 remove sauce and set aside.
• 18 in large kettle cook noodles 8 or 10 at a time. (i have 2 kettles going at once, 10 minutes apart).
• 19 spread bottom of 9 by 13 by 2 inch pan with a little sauce.
• 20 alternating layers of.
• 21 noodles the long way (3 strips).
• 22 sauce.
• 23 shredded cheese.
• 24 noodles the wide way (5 strips).
• 25 cheese paste.
• 26 shredded cheese.
• 27 until pan is full.
• 28 kitchen scissors or pizza wheel are great for cutting noodles right length.
• 29 thin layers make for better mix of flavors.
• 30 cover final layer a spread of sauce. (and extra parmesan if you want).
• 31 bake at 425º for 1 hour.
• 32 let stand 15 minutes before cutting.
• 33 cooled pans can easily be covered and frozen for later.
• 34 reheat at 375º for 1 hour.
• 35 disclaimer: i am not responsible for weight gain or lasagna that seem to disappear, pan and all.
• 36 enjoy!