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Source: Taste of Home Cookbook

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Serves: 120-150
Prep Time: 25 minutes
Cook Time: 120 minutes
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6 packages lasagna noodles, (16 ounces each)
10 pounds bulk Italian sausage
10 onions, medium, chopped
30 cloves garlic, minced
11 cans tomato sauce, (29 ounces each)
2/3 cup dried basil
3 tablespoons ground nutmeg
2 tablespoons fennel seed, crushed
1 tablespoon salt
1 tablespoon Pepper
6 cartons ricotta cheese, (32 ounces each)
10 pounds mozzarella cheese, shredded
4 cartons Parmesan cheese, (8 ounces each) grated
5 blocks Romano cheese, (5 ounces each) grated
10 packages provolone cheese, (6 ounces each) sliced cut into strips
1 cup fresh parsley, minced

Cook noodles in boiling water for 5 minutes; rinse in cold water and drain. 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. 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. Bake, uncovered, at 375 degrees for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving.

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