Five Cheese Lasagna For a Crowd

6 packages (16 oz each) lasagna noodles
10 # bulk Italian sausage
10 medium onions, chopped
30 garlic cloves, minced
11 cans (29 oz each) tomato sauce
2/3 C dried basil
3 T ground nutmeg
2 T fennel seed, crushed
1 T salt
1 T pepper
6 cartons (32 oz each) ricotta cheese
10 # shredded mozzerella cheese
4 cartons (8 oz each) grated Parmesan cheese
5 blocks (5 oz each) Romano cheese, grated
10 packages (6 oz each) sliced provolone cheese, cut into strips
1 C minced fresh parsley

Cook noodles in boiling water for five minutes, rinse in cold water and drain.

Cook sausage, onions and garlic until meat is no longer pink; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes.

Grease ten 13 x 9 x 2 baking dishes.

In each dish layer about 1-1/2 C tomato sauce, four noodles, about 1-1/4 C ricotta, 1-1/2 C mozzarella, about 1/3 C Parmesan, 1/4 C Romano and three slices provolone.

Repeat layers. Top with four noodles, about 1-1/2 C tomato sauce, 1 C mozzarella and about 1 T parsley.

Bake, uncovered, 375 for 40-50 minutes or until browned and bubbly.

Let stand 10-15 minutes befoe serving.

Yield: 120-150 servings