Jonathan’s 20 Pound Lasagna

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Jonathan's 20-pound lasagna recipe, a mouthwatering culinary masterpiece that is sure to impress any crowd. This recipe takes lasagna to a whole new level, with layers upon layers of deliciousness. Packed with flavorful meats, savory cheeses, and a rich tomato sauce, this colossal lasagna is perfect for special occasions or family gatherings. Get ready to indulge in a truly indulgent and unforgettable dining experience.

Keywords: lasagna, recipe, impressive, flavorful, indulgent.

Jonathan's 20 pound lasagna recipe details

Jonathan’s 20 pound lasagna recipe, recipe Rating: 4.6
Number of votes:116

This gigantic lasagna is for real: it weighs 20 pounds when finished. It uses beef, sausage, and the traditional eggs and cheeses.
Ready in: 3 hours

Ingredients

Serves: 25

• 2 pounds ground beef, 85/15
• 3 pounds pork sausage (remove casings)
• 3 pounds lasagna noodles, cooked (do not use no-cook noodles)
• 3 pounds ricotta cheese
• 3 pounds mozzarella cheese
• 6 large eggs
• 1 #10 can spaghetti sauce
• 1 pint half and half
• 1/4 cup butter
• 1/4 cup flour
• 1/4 teaspoon nutmeg
• 2 tablespoons salt
• 2 tablespoons hot red pepper flakes
• 3/4 cup grated Parmesan cheese
• 1 large sweet onion diced
• 1 head garlic, all cloves peeled & diced
• 1/4 cup extra virgin olive oil

Preparation method

Prep: 2 hours | Cook: 1 hour

1. Preheat oven to 350 degrees F and coat a 16x11x4 baking dish with nonstick cooking spray.
2. In large skillet over medium heat, brown beef and sausage. Add 1 tablespoon salt, remove meat from skillet.
3. Add olive oil, red peppers, onions and garlic & cook over medium high heat until just soft, add to beef and sausage mixture.
4. Next add butter and flour to pan (do not wash in between steps); cook butter, flour and nutmeg making a roux. Add 1/2 &1/2 and cook till smooth and just bubbling. Turn off heat and set aside.
5. Empty contents of sauce into large pot and bring to simmer, add roux and return to simmer, stirring till smooth. It should be pink in color.
6. In a large pot, cook lasagna noodles till just soft about 6-7 minutes. Rinse in cool water and keep covered with water till later.
7. Combine ricotta, 1 tablespoon salt, and eggs. Thoroughly mix. Add in 1/2 cup of Parmesan cheese, mix well.
8. Now you’re ready to assemble. In baking dish: spoon beef and pork mixture to cover bottom of pan. Next, pour enough sauce in to cover mixture, about 3 to 4 cups.
9. Cover completely with noodles, then using 1/2 the ricotta mixture, cover noodles spread evenly.
10. Sprinkle 1 pound of mozzarella over ricotta mixture, and top with thin layer of sauce, about 1 to 1 1/2 cups.
11. Cover completely with noodles and repeat: using a little more than half the remaining ricotta mixture, add 1 pound of mozzarella and a thin coat of sauce, then cover completely with noodles.
12. For top layer, apply thin coat of sauce, then glob on remaining ricotta mixture and more sauce.
13. Bake covered with foil for about 45 to 50 minutes, or until bubbling around edges. Remove, uncover, add remaining mozzarella and top with remaining Parmesan cheese. Return to oven until cheese is melted and bubbling, about 10 minutes. Let rest at least 30 minutes if you can.