Lasagne for a Crowd

Makes 1 pretty-deep lasagne pan or a roast pan about the same length as a lasagne noodle, or bigger if you don’t mind breaking the noodles.

1. Get 2 boxes of Primo or Catelli Express Lasagne (the kind you don’t boil). One might be enough, but get 2 to be sure.
2. Get 2 cans of Primo Pasta sauce (750 m. size) (or other brand.)
3. Brown 1 lb. of lean ground beef. Drain if is seems fatty.
4. Add 1 can of the Primo pasta sauce and let it simmer for a while. Add about 1 cup of water, because the lasagne absorbs quite a bit of liquid when it cooks.
5. Make a cheese sauce by cooking together 2-3 tbsp of butter and 2-3 tbsp of flour. With a wire whisk, gradually add about 1 ½ c. of warm milk (preheat in the microwave). Cook until it bubbles and thickens. Then add 1 large container of Ricotta cheese. Stir until it’s all hot and smooth and then take off the heat.
6. Grate 1 lb. of pulled (ball) mozzarella.
7. Spread ½ can of Primo pasta sauce in the bottom of the roaster. Lay 4 strips of lasagne on the bottom of the pan (if they fit).
8. spread with 1/3 of the meat sauce, then glop on 1/3 of the cheese sauce, then 1/3 of the grated mozzarella, then another layer of lasagne. Repeat. Repeat again. By now you should have a layer of lasagne strips on top and 3 layers of fillings inside. Spread the top layer of lasagne with the remaining ½ can of pasta sauce.
9. Now you can freeze it to bake later, or bake it now.
10. Bake it at 350 degrees fo about an hour. If you freeze it, get it out the nught before because it will take a long time to thaw. Use a cookie sheet or something to support the bottom when lifting it in or out of the oven because it is heavy and the pan is not all that strong.

Good luck!