"In the Army Now" Lasagna Recipe

Name: "In the Army Now" Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pounds ground beef; 3 quarts chopped onion; 1 tablespoon black pepper; 3/4 cup crushed oregano leaves; 1 tablespoon ground thyme leaves; 1 teaspoon ground red pepper; 1 1/4 teaspoons dehydrated garlic; 2 2/3 tablespoons sweet crushed basil leaves; 2 1/4 gallons canned, crushed tomatoes; 3 1/2 quart tomato paste; 30 eggs, slightly beaten; 5 1/2 quarts cottage cheese; 1 quart grated Parmesan, plus 1 1/2 cups; 3 3/4 quarts shredded mozzarella; 6 tablespoons dehydrated parsley; 6 pounds uncooked lasagna noodles

Servings: persons

12 pounds ground beef
3 quarts chopped onion
1 tablespoon black pepper
3/4 cup crushed oregano leaves
1 tablespoon ground thyme leaves
1 teaspoon ground red pepper
1 1/4 teaspoons dehydrated garlic
2 2/3 tablespoons sweet crushed basil leaves
2 1/4 gallons canned, crushed tomatoes
3 1/2 quart tomato paste
30 eggs, slightly beaten
5 1/2 quarts cottage cheese
1 quart grated Parmesan, plus 1 1/2 cups
3 3/4 quarts shredded mozzarella
6 tablespoons dehydrated parsley
6 pounds uncooked lasagna noodles

1
Cook beef in its own fat until beef loses its pink color, stirring to break apart.
2
Drain or skim off excess fat.
3
Add onions, saute 3 minutes.
4
Add pepper, oregano, thyme, red pepper, garlic, and basil, and cook 5 minutes longer.
5
Add tomatoes and tomato paste to meat mixture.
6
Blend well, simmer 1 hour.
7
Skim off excess fat.
8
Set aside.
9
Combine eggs, cheeses, and parsley.
10
Mix well and place in shallow pans, refrigerate.
11
Preheat a convection oven to 300 degrees F and set fan on high with closed vent, or heat a regular oven to 325 degrees F.
12
In 5 large baking dishes, place 2 1/2 cups meat sauce.
13
Top with noodles in rows.
14
Top with 3 1/2 cups chilled filling.
15
Top with 1 quart meat sauce, more noodles and 3/12 cups chilled filling.
16
Top again with 1 quart meat sauce, noodles, placed in rows and 1 quart meat sauce.
17
Sprinkle 1 ounce Parmesan over each pan.
18
Cover pans and cook for 1 hour.
19
Uncover and bake for 10 to 15 minutes.
20
It may take slightly longer in the oven if not using a convection oven.

8169

kcal

Calories

432

Fat

564

Carbs

495

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 pounds ground beef, 3 quarts chopped onion, 1 tablespoon black pepper, 3/4 cup crushed oregano leaves, and more.

Yes, "In the Army Now" Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"In the Army Now" Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions