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Easy Lasagna for a Crowd

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Rating: 5/5
2 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   90

recipe id: 34030
cook method: stovetop, oven

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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
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.

cook's notes

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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541 calories, 33 grams fat, 22 grams carbohydrates, 38 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

Cooking for a Crowd

Can you please tell me what size of steamer pans and how many you need to make this recipe? And when you say 4 noodles makes a layer, is that 4 laid side by side?

Guest at

REVIEW: 5 star recipe rating
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.

Guest at

REVIEW: 5 star recipe rating
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!

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