Summer Camp Lasagna
This simple and delicious lasagna is a camp crowd pleaser!
Ingredients
- 4 ea 12 oz boxes, oven ready lasagna noodles
- 5 lb 80/20 ground chuck
- 5 lb sweet or mild Italian sausage
- 5 ea 24oz jar spaghetti sauce (I like Classico tomato and basil)
- 5 cans 14.5 oz can diced tomatoes
- 32 oz Ricotta Cheese, part skim
- 5 ea eggs
- 5 lb shredded mozzarella
- 3 cups shredded parmesan
- salt, pepper, oregano
Instructions
- Preheat oven to 350℉. Spray 4 half steam pans with nonstick spray.
- Brown ground beed and Italian sausage in large skillet. Add about 1T salt and 2tsp black pepper.
- Stir in spaghetti sauce and diced tomatoes.
- In a large bowl, mix ricotta cheese, eggs and parmesan. Add 1tsp salt, 1 tsp pepper, 1tsp oregano.
- Layer in 2 full steam pans starting with a thin layer of sauce, then noodles, ricotta, sauce, mozzarella. Repeat assembly line style, creating one layer in each pan at a time ending with sauce on top until all ingredients are used (save about half the mozzarella for the top).
- Bake for 45 minutes, covered with foil. Then, remove foil, top with mozzarella and bake another 10-15 minutes until melted and bubbly.
Notes
This is a great, simple meal for the first night of camp. Add some garlic bread and a salad bar and everyone is happy!
6 loaves Ciabatta Bread, sliced; 4 sticks butter, garlic powder. Butter the bread slices, sprinkle with the garlic powder and toast in the oven at 425 for about 5-7 minutes.
