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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Meat Sauce:

12 pounds ground beef

3 quarts chopped onion

1 tablespoon black pepper

3/4 cup crushed oregano leaves

1 tablespoon ground thyme leaves

1 teaspoon ground red pepper

1 1/4 teaspoons dehydrated garlic

2 2/3 tablespoons sweet crushed basil leaves

2 1/4 gallons canned, crushed tomatoes

3 1/2 quart tomato paste


30 eggs, slightly beaten

5 1/2 quarts cottage cheese

1 quart grated Parmesan, plus 1 1/2 cups

3 3/4 quarts shredded mozzarella

6 tablespoons dehydrated parsley

6 pounds uncooked lasagna noodles


  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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