3 lb. beef, ground
3 c. onion, chopped
1 1/2 tbsp. garlic, minced
1 1/2 qt. tomatoes, drained & mashed
3 1/2 c. tomato paste
1 tbsp. salt
2 tbsp. oregano
1 tsp. black pepper
3/4 tsp. thyme
3/4 c. Parmesan cheese
1 1/2 lb. noodles, lasagne, raw
5 eggs, slightly beaten
3/4 c. Parmesan cheese, grated
3 c. cottage or ricotta cheese
1/4 c. parsley, fresh, minced
14 oz. mozzarella cheese, slices
1 1/2 c. Cheddar cheese, grated

Brown beef, onions and garlic together without added fat until tender; drain well. Add tomatoes, tomato paste, seasonings and first listed Parmesan cheese to mixture and mix well. Cover.

Simmer meat mixture for 1 1/2 hours or until sauce is thick. If needed, add 1 quart of water for each 48 servings. Cook lasagna noodles according to package directions for 15 minutes. Rinse with cool water. Drain noodles. Combine eggs, grated Parmesan cheese, cottage or ricotta cheese and parsley. Mix well.

Layer lasagna in baking pans (use 1 full sized, 4 inch deep steam table pan for 48 servings) in the following way; spread 1/3 of meat sauce in bottom of pans, lay 1/3 noodles flat and in rows on top of sauce, spread on 1/2 cheese and egg filling and place 1/2 mozzarella cheese slices on top. Continue with 1/3 meat sauce, 1/3 noodles laid flat and in rows, remainder of cheese and egg filling, remainder of mozzarella cheese, remainder of noodles and remainder of meat sauce. Top meat sauce with grated Cheddar cheese. Bake at 350 degrees until top is bubbly for about 1 hour. Let stand 15 minutes. Garnish with parsley. Protein 27.7 gm; Cho 34.3 gm; Fat 20 gm; Kcal 426; Sodium 1045 mg; Dietary fiber 4.5 gm. Serving size 1 cup. 24 servings.