Yield 14 (6-8 servings) lasagna dishes
3/4 c. vegetable oil
14 c. chopped onion
1 #10 cans tomato sauce
2 #10 cans crushed tomatoes
1/4 c. dried basil
1/4 c. dried oregano
2 Tbsp sugar
4 Tbsp salt
pepper
120 oz fresh spinach (3 Costco or Cash and Carry bags)
15 lbs cottage cheese (Cash and Carry sells these in 5 lb
tubs)
10 lbs mozzarella cheese (reserve 7 cups for topping at the
end)
60 oz sour cream
14 boxes of oven ready lasagna noodles
In a large skillet over medium heat, warm oil. Add onions
and sauté until tender. Add garlic, basil, oregano, sugar, salt, and pepper. Add
all cans of tomatoes. Bring to a boil. Reduce temperature to low and simmer,
uncovered, for about 10 minutes. Remove from heat.
While the sauce is simmering, prepare spinach: In a large
steamer steam the spinach until leaves are wilted (about 3 minutes). Squeeze as
much water out of the spinach and then chop. Mix together the sour cream, cheeses,
and spinach. Spread 1 ladle of the tomato sauce on the bottom of each 9x13 pan(about
1 cup). In layers, add 3 noodles (no boil noodles expand so don’t worry if they
don't touch), 1 heaping, large serving spoon of cheese (it will not completely
cover the noodles), 1 ladle of tomato sauce. Repeat until you have 3 layers of
noodles ending with cheese/sauce on top (total of 9 noodles). Top each lasagna with 1/2 cup mozzarella.
Cover and freeze.
Cooking Directions: Bake, uncovered 45 minutes at 350. Let
stand 10 minutes, cut into squares and serve.
