Lasagna

• 1 lb ground round
• 1 lb ground sausage
• 1 lb ground lamb
• 3 lbs chopped yellow onions
• 1 chopped red onion
• 14 cup chopped Italian parsley
• 12 cup chopped fresh basil
• 14 cup chopped fresh parsley
• 14 cup chopped fresh oregano
• 3 heads garlic, chopped
• 3 lbs ricotta cheese, whole
• 1 lb mozzarella cheese, shredded
• 12 lb provolone cheese, shreaded
• 14 lb parmigiano-reggiano cheese, grated
• 2 lbs lasagna noodles (cooked)
• salt and pepper
• 1 tablespoon red pepper (adjust to taste)
• 2 tablespoons sugar (adjust to taste)
• 12 cup olive oil
• 1 12 cups dry red wine
• 1 (28 ounce) can tomato puree

1. In a large saute pan brown meats over a medium heat until dark brown and crumbly and all fat is absorbed.
2. This will require a great deal of attention to prevent from burning.
3. Place meat in stock pot over low heat.
4. Add olive oil to saute pan, heat and add onions and saute till soft, add garlic and herbs and saute until caramelized and brown.
5. Add onion to stock pot, deglaze saute pan with wine and add to stock pot.
6. Bring stock pot to a simmer and cook until onion begins to fall apart.
7. Add tomatoes and cook at a steady simmer for 30 minutes.
8. Sauce should be very thick and almost all meat.
9. Add additional seasoning and sugar to taste and remove from heat.
10. NOTE: This sauce will be the only seasoning used to flavor many pounds of pasta and cheese so go heavy with the herbs and spices!
11. The cheeses can be pretty salty, so don't get too carried away with the salt.
12. In a large pot cook the lasagna al dente as directed on the package.
13. This can be done while your sauce is simmering, but be sure you can give all your pots the attention they deserve!
14. As always, handle your pasta very gently to prevent breakage and waste.
15. After draining noodles and add a bit of olive oil to keep them from sticking.
16. Not too much or your sauce and cheese won't stick to them.
17. At this point I like to lay 8 or so perfect noodles aside to use for the top and bottom layers.
18. There will be some left over noodles so don't worry about a few broken ones.
19. Lightly grease a 13x9x4-inch pan with olive oil and add a layer of noodles.
20. If your pasta is cooked properly it should take 3 1/2 strips.
21. Spread cheeses and sauce on top of the noodles and top with a layer of noodles.
22. Run your hands over the noodles to flatten out the layer-- keep things straight, flat and even.
23. Continue to build 6 or 7 layers, I don't put mozzarella and provolone on every layer (it gets too gooey) and sometimes use more parmesiano or add some grated peccinoro romano.
24. Leave the ricotta off the top layer and cover with a generous amount of lasagna sauce (see separate recipe).
25. The lasagna can be refrigerated for several days at this point, I've even frozen it for several weeks!
26. When ready to bake, preheat oven to 350F, cover with foil (don't allow foil to touch sauce as there will be an unfavorable reaction that can leave a metallic taste to your lasagna).
27. If you put the lasagna in the oven cold from the fridge, bake for 1-1/4 hours covered, if it's room temperature 45 minutes to an hour.
28. Uncover and continue to bake until top is bubbly and cheese turns golden brown (20 to 20 minutes).
29. Remove from oven and test, inside should be hot, if not then cover and cook for an additional 15 minutes.

ground round, ground sausage, ground lamb, yellow onions, red onion, italian parsley, fresh basil, parsley, fresh oregano, garlic, ricotta cheese, mozzarella cheese, provolone cheese, cheese, lasagna noodles, salt, red pepper, sugar, olive oil, red wine, tomato puree

Taken from www.food.com/recipe/lasagna-14326 (may not work)