Five-Cheese Lasagna for a Crowd

Quick look

  • prep 3 hrs    cook 50min

Here’s a pasta dish that will serve 120 to 150 people.


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

    How to make it  About 4 hours

  • 1

    Heat oven to 375&deg:F. Cook noodles in boiling water 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 and simmer, uncovered, 50 to 60 minutes.

  • 3

    Grease ten 13 x 9 x 2-inch baking dishes. In each dish, layer about 1-1/2 cups tomato sauce, 4 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 4 noodles, about 1-1/2 cups of tomato sauce, 1 cup mozzarella and about 1 tablespoon parsley. Bake, uncovered, 40 to 50 minutes or until browned and bubbly. Let stand 10 to 15 minutes before cutting. Serves: 120-150.

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