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
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.
I made this for 45 people. My changes: skipped the fennel, oregano, and basil and instead use Italian seasoning blend; used half ground beef and half ground turkey to "lighten" it up a bit; used fresh parsley instead of dried. Everyone must have liked it because it was GONE before I knew it.
Dec 28, 2008
I have prepared this recipe for a church dinner of 130 folks of all ages. It is the best recipe! Everyone loves this lasagna and wants the recipe. The only changes I made were to eliminate the fennel or anise and to add Sweet Italian sausage as one third of the total ground meat. I have also made it with tomato sauce in place of the spaghetti sauce. It's a winner!