Method:Baking

1. Formula

1. 6 (16 ounce) packages lasagna noodles
2. 10 pounds bulk Italian sausage
3. 10 medium onions, chopped
4. 30 cloves garlic, minced
5. 11 (29 ounce) cans tomato sauce
6. 2/3 cup dried basil
7. 3 tablespoons ground nutmeg
8. 2 tablespoons fennel seed, crushed
9. 1 tablespoon salt
10. 1 tablespoon pepper
11. 6 (32 ounce) containers ricotta cheese
12. 10 pounds shredded mozzarella cheese
13. 4 (8 ounce) cartons grated Parmesan cheese
14. 5 (5 ounce) packages Romano cheese, grated
15. 10 (6 ounce) packages sliced provolone cheese, cut into strips
16. 1 cup minced fresh parsley

2. Nutrition Information

• Calories: 459 kcal
• Carbohydrates: 27 g
• Dietary Fiber: 2 g
• Fat: 24 g
• Protein: 32 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Cook noodles in boiling water for 5 minutes; rinse in cold water and drain.
2. Cook sausage, onions and garlic until meat is no longer pink; drain. add the tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes.
3. Grease ten 13-in. x 9-in. x 2-in. baking dishes. In each dish, layer about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella, about 1/3 cup Parmesan, 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 and about 1 tablespoon parsley.
4. Bake, uncovered, at 375 degrees F for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving.

4. Remark