Ingredients:

4 pounds lasagna noodles

15 pounds ground beef

3 cups chopped onion

1 teaspoon fennel seeds or 1/2 teaspoon anise

3 tablespoons crushed oregano

2 tablespoons crushed sweet basil

1 teaspoon garlic powder or 3 cloves fresh garlic, minced

salt and pepper

3 cans (10 can size) Italian spaghetti sauce

15 eggs

10 pounds cottage or ricotta cheese

1 1/4 pound parmesan cheese, grated

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons parsley flakes

tomato juice, optional

10 pounds grated mozzarella cheese

Directions:

1. 1. Cook lasagna noodles in a deep pot in lots of boiling water, some salt and a small amount of oil. Do not overcook. Drain and let stand in cold water until ready to assemble.
2. 2. Cook ground beef. Add chopped onion while cooking. Season with fennel seeds or anise, oregano, sweet basil, garlic powder or minced garlic, and salt and pepper to taste. Keep meat well crumbled as it cooks. Use medium heat and stir often, small amount of water may be added. Do not brown.
3. 3. When nice and crumbly and when pink is gone, add Italian or spaghetti sauce. Mix well and set aside. Beat eggs, add cottage or ricotta cheese, and Parmesan cheese, add salt, pepper and parsley flakes.
4. 4. Spray coat steam table pans, layer noodles (4 noodles make a layer). Put layer of meat tomato sauce, then layer of cottage cheese mixture, sprinkle with grated Mozzarella cheese on top. Repeat layers, ending with layer of sauce and topped with a generous layer of Mozzarella cheese.
5. 5. Bake at 375 degrees F for 35 minutes. Should be bubbly. Let set 10 or 15 minutes before serving.

Bon Appetit!