INGREDIENTS
•
8 pounds Mozzerella (Pre-shredded)
•
15 lbs Ricotta Cheese (whipped preferred)
•
6 eggs
•
2 Tbsp parsley
•
1 Tbsp Garlic Powder
•
5 lbs ground beef (butcher preferred)
•
5 lbs Italian Sausage (butcher preferred)
•
9 (9oz) boxes of Barilla flat /no boiling required Lasagna noodles
•
3 cups Parmesan Cheese (for inside the lasagna)
•
Sauce:
•
51 oz cans of Tomato Sauce
•
2 51 oz cans of Tomato Puree
•
1 51 oz can of Tomato Paste
•
1 51 oz can of water (add this slowly and to your desired consistency-you may not need all of this)
•
3 green peppers cut in half/cores and seeds removed
•
6 stalks of celery cleaned off
•
3 Tbsp Garlic Powder
•
1/2 Sugar
•
1 Cup Parmesan Cheese (into sauce)
•
2 Tbsp Parsley
•
2 Tbsp Oregano
•
2 Tbsp Sweet Basil