"Thousand" Layer 4 Cheese Lasagna

23 layers of cheesy, meaty, spicy, noodly goodness
Thousand Layer 4 Cheese Lasagna
(Not literally, but it sure gives the impression of a thousand layers)

I have not made this since I broke up with my ex. Every part of this is completely scratch made, its labor intensive.

First you need this
A giant turkey roasting pan (like this: http://www.amazon.com/Granite-0511-3-Covered-Rectangular-8-5-Inch/dp/B000050AVD/ or taller)

1 recipe Preesi's Basic Pasta (Below)

1 recipe Preesi's Basic Tomato Gravy

Mix the following in a big bowl:

1 Big tub ricotta or 2 batches fresh (recipe here)
4 small packages (1/2 lb ea) shredded mozzarella
2 small packages shredded Parmesan
4 eggs

Salt and FG pepper

1/4 t Dried oregano

2 lb super thin sliced Sargento Provolone

Basic Pasta Recipe

12 eggs 

6-7 cups flour (depends on the freshness of the flour and the humidity)
1 t Salt
1/4 cup olive oil

Mix in a food processor or knead with the dough hook attachment of an OXO Good Grips hand mixer, until its mostly together, then take it out and knead it on the counter till its no longer sticky.

Wrap with plastic wrap, and let rest.till you use it!
(Dont worry about the bits of left over flour in the FP!)

When it becomes a ball of dough in the FP or bowl, let it rest under plastic wrap for 1 hour
Then start putting handfuls thru the pasta machine, keep going thinner and thinner with the sheets, until you use half the dough.
(use the rest for tomorrows food adventure)

Drop a few sheets into boiling salted water...
Then within 5 secs remove to use

Pour a bit of the gravy on the bottom of the roasting pan

Cover with the best looking largest pasta sheets, then start layering

Gravy
Cheese Mixture
Provolone

Add more Pasta sheets

Gravy
Cheese Mixture
Provolone

Add more Pasta sheets.

Gravy
Cheese Mixture
Provolone

DO NOT MAKE ANY LAYERS TOO THICK!!!!!

I can get 23 layers

Just keep making thin irregular layers over and over until you get to the top and cover with Mozzarella.

Put the top of the roaster on and bake at 350oF for 2-1/2 hours.
(since there are raw eggs in this, if you wanna be safe, cook till it is 170oF in center)

Remove the top, put it back in the oven and let it turn golden brown. About 10 mins

Take out, let sit for an hour, then cut it.and serve with garlic bread, and a salad

This probably serves 10


Well, this is the last recipe from my original 1994 AOL website
Finally redone, tested and photographed

Old site