10 lb. Italian bulk sausage
6 lb. lasagna macaroni
3 1/2 qt. (7 lb. 8 oz.) Ricotta cheese
24 large eggs, beaten
1 gallon plus 1 1/2 Italian tomato sauce
Prepared spaghetti sauce from spaghetti recipe
4 lb. Mozzarella cheese
1 lb. 4 oz. Parmesan cheese, grated

Fry sausage until cooked thoroughly, drain. Cook macaroni in boiling salted water. (1 gallon water, 2 tablespoons per pound of macaroni) 15 minutes. Rinse well with cold water. Cool, drain. Beat together Ricotta cheese and eggs in (3) 12x20x2 inch pans. Make a layer as follows: 2 cups spaghetti sauce 2/3 lb. lasagna, 3 1/2 lb. sausage, 2 1/2 cups spaghetti sauce, 1 1/3 lb. Mozzarella cheese, 2/3 lb. lasagna, 2 cups sauce, 1 2/3 cup Parmesan cheese. Bake at 325 degrees about 1 1/2 hours. Let stand 15 minutes before serving. Makes 60 servings.