Recipe courtesy of Food Network

"In the Army Now" Lasagna

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  • Level: Intermediate
  • Total: 3 hr 25 min
  • Prep: 55 min
  • Cook: 2 hr 30 min
  • Yield: 100 portions (5 pans)
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Ingredients

Meat Sauce:

Filling:

Directions

  1. Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
  2. Add onions, saute 3 minutes. Add pepper, oregano, thyme, red pepper, garlic, and basil, and cook 5 minutes longer. Add tomatoes and tomato paste to meat mixture. Blend well, simmer 1 hour. Skim off excess fat. Set aside.
  3. Combine eggs, cheeses, and parsley. Mix well and place in shallow pans, refrigerate.
  4. Preheat a convection oven to 300 degrees F and set fan on high with closed vent, or heat a regular oven to 325 degrees F.
  5. In 5 large baking dishes, place 2 1/2 cups meat sauce. Top with noodles in rows. Top with 3 1/2 cups chilled filling. Top with 1 quart meat sauce, more noodles and 3/12 cups chilled filling. Top again with 1 quart meat sauce, noodles, placed in rows and 1 quart meat sauce. Sprinkle 1 ounce Parmesan over each pan.
  6. Cover pans and cook for 1 hour. Uncover and bake for 10 to 15 minutes. It may take slightly longer in the oven if not using a convection oven.

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