Ingredients
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1 onion (sliced)
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2.2 kilograms ground veal
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2 tablespoons olive oil
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1 tablespoon chopped garlic
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2-3 teaspoon salt
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1/2 teaspoon pepper
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3 cups water, divided
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3 cups shredded mozzarella
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12 sheets lasagna noodles, cut in half
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1-1/2 cups Parmesan cheese
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3 liters tomato sauce
Directions
Morning prep procedures:
- Heat oil on low then add garlic, onion, salt and pepper. Sauté a few minutes until soft and translucent. Add meat and brown. After a few minutes add half the water and cook for approximately 30 minutes, stirring occasionally to mash meat and incorporate it all. Add the other half of water, mix and keep cooking. When completely cooked, remove from heat and set aside.
- Bring sauce to boil and then turn down to low to simmer.
- Fill one large pot with water and a splash of olive oil and bring to boil. Fill a second large pot with cold water and set aside. Once water has come to a boil add 12-1/2 sheets to pot of boiling water and let cook for approximately one minute. Remove sheets and submerge in pot with cold water. Repeat with 12 more 1/2 sheets. Leave all sheets in the cold water and remove when needed.
Assembly:
- Pour three large ladles of sauce into bottom of hotel pan.
- Add 4-1/2 sheets of lasagna noodles.
- Pour two scoops of sauce over noodles.
- Spread three scoops of meat on top.
- Sprinkle one handful of parmesan cheese over meat.
- Sprinkle one handful of mozzarella cheese over meat.
