Easy Lasagna for a Crowd
ready in: 1-2 hrs
recipe id: 34030
cook method: stovetop, oven
4 pounds lasagna noodles
15 pounds ground beef
3 cups chopped onion
1 teaspoon fennel seeds
1/2 teaspoon anise
3 tablespoons crushed oregano
2 tablespoons crushed sweet basil
1 teaspoon garlic powder
3 cloves fresh garlic, minced
salt and pepper
3 cans (#10 can size) Italian spaghetti sauce
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
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.
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.
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.
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.
Bake at 375 degrees F for 35 minutes. Should be bubbly. Let set 10 or 15 minutes before serving.
Each pan serves 15 generously.
This may be frozen and reheated. If you think more liquid is needed, add tomato juice or use some additional sauce over top while baking.
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