Five-Cheese Lasagna

• 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 part-skim 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 parsley

1. In a stockpot, cook noodles in boiling water for 5 minutes; rinse in cold water and drain.
2. In several large skillets, cook sausage onions until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes.
3. Grease ten 13-in. x 9-in. baking dishes. In each dish, layer with about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella cheese, about 1/3 cup Parmesan cheese, 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 cheese and about 1 tablespoon parsley.
4. Bake, uncovered, at 375u0b0 for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving.

lasagna noodles, italian sausage, onions, garlic, tomato sauce, dried basil, ground nutmeg, fennel, salt, pepper, cartons, mozzarella cheese, cartons, blocks, provolone cheese, parsley

Taken from www.tasteofhome.com/recipes/five-cheese-lasagna/ (may not work)