5 lbs. ribbed lasagne noodles
1 batch meat sauce
1 batch besciamella sauce
1 1/2 lbs. freshly grated imported Parmesan cheese

PRE-PREP:

1. Make one batch meat sauce.

2. Make one batch besciamella sauce. Keep warm and tightly covered until ready to use.

3. Cook lasagne.

4. Have Parmesan cheese ready to use.

5. When all ingredients are ready, set up work table in an order to assemble lasagne.

PROCEDURE:

1. Place 2 hotel pans on work table, leaving enough room between and around each pan to overhang about 6" of lasagne over the end sides of the pans.

2. First begin by drizzling a little oil over the bottom of each pan. Then with a ladle pick up some of the more liquid part of the meat sauce and spread a layer evenly over the bottom of the pans.

3. Begin by placing a layer of lasagne, distributed evenly over the bottom of the pans with about 6" of noodles overhanging the ends of the pans overlapping the strips tightly. Then spread a layer of besciamella sauce and then another of meat sauce. Sprinkle generously with Parmesan.

4. Repeat the same process over until the lasagne is used up. Then fold the overhanging part on to the body of the lasagne. Top with the rest of the sauce and a masking of the besciamella, sprinkle with grated cheese, then bake another 30 minutes or until the sauce is bubbling hot.