Lasagna is always a hit, and this crowd-sized recipe takes the guess work out of feeding a large group of people.
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.
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Make sure the noodles are al dente to prevent them from becoming mushy as they will absorb liquid while the lasagna bakes.
Layer the ingredients evenly for consistent flavor in every bite.
Let the lasagna rest for 10-15 minutes after baking for easier slicing and serving.
For a richer flavor, add a layer of bechamel sauce.
If you need to cover the lasagna with foil while baking (if it starts to brown too quickly), spray the foil with cooking spray before covering the lasagna to prevent cheese from sticking.
For a crispier top, broil the lasagna for a few minutes after baking.
A standard steam table pan is 12-inches x 20-inches x 2 1/2-inches deep. Each pan serves approximately 15 people.
You can use oven-ready lasagna noodles as a convenient substitute and skip the boiling process. You could use egg noodles or some similar noodle that can be layered but the assembly process will be a lot messier.
For a vegetarian version, replace the ground beef with a mix of vegetables like mushrooms, zucchini, and spinach, or use a meat substitute.
Use gluten-free lasagna noodles and make sure all other ingredients are gluten-free.
The lasagna is done when it's bubbly around the edges and the cheese is melted and slightly golden.
Feel free to add additional spices like thyme, rosemary, or crushed red pepper flakes for extra flavor.
You can use either interchangeably, or for a creamier texture, use a blend of both.
Yes, you can assemble the lasagna ahead of time and refrigerate it (tightly covered) before baking.
Store leftovers tightly covered in the refrigerator for up to 3 days and reheat in the oven or microwave.
Yes, the lasagna freezes well. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
The #10 cans are often used in food service settings or when buying in bulk (like at Costco). They are approximately 105-110 ounces. 3 #10 cans would be about 315 ounces. If you were buying 24 ounce size jars of sauce you would need about 13. You can also use the equivalent amount of homemade spaghetti sauce.
Large Pot: For cooking the lasagna noodles in boiling water. Make sure the pot is deep enough to accommodate the noodles without overcrowding. If you do not have a single pot large enough you can cook the noodles in multiple pots.
Large Skillet (or Dutch Oven): For cooking the ground beef along with the chopped onion and seasoning. Make sure the skillet is large enough to prevent crowding or use multiple skillets.
Mixing Bowl: For beating the eggs and combining the cottage or ricotta cheese with Parmesan cheese and seasonings.
Steam Table Pans: For layering the lasagna before baking. Make sure the pans are deep enough to accommodate multiple layers of noodles, meat sauce, and cheese.
Grater: For grating the Parmesan and Mozzarella cheese. A box grater or handheld grater will work for this task.
Non-Stick Cooking Spray: To coat the steam table pans and prevent the lasagna from sticking.
Garlic Bread: Pair garlic bread with lasagna for a classic Italian meal. The buttery, garlicky flavor of the bread complements the rich, cheesy layers of the lasagna.
Caesar Salad: A Caesar salad offers a fresh, crisp contrast to the hearty lasagna. The creamy dressing and crunchy croutons add texture and balance to the dish.
Antipasto Platter: An antipasto platter with cured meats, olives, and marinated vegetables provides a variety of flavors and textures to start the meal.
Baked Zucchini: Thin slices of baked zucchini seasoned with herbs serve as a lighter accompaniment and enhance the Italian theme.
Caprese Salad: This fresh salad made with mozzarella, tomatoes, and basil would be a delightful side, bringing a refreshing burst of flavor that contrasts the hearty lasagna.
Fennel Salad: A fennel and citrus salad can provide a crunchy and refreshing component, offsetting the richness of the lasagna while echoing the fennel seeds used in the dish.
Lemon Sorbet: Offering lemon sorbet as a light dessert can cleanse the palate after a hearty meal and provide a refreshing end to the dining experience.
Tiramisu: Finish off your Italian feast with a classic tiramisu. The creamy, coffee-soaked layers of ladyfingers will end the meal on a sweet note without being too heavy.
Wine Pairings
Chianti: The medium body and acidity of this Italian red wine will play nicely with the tomato-based sauce in the lasagna. Look for one with hints of cherry and earthy notes.
Merlot: If you prefer a softer red wine, try a Merlot. Its velvety texture and plum flavors can complement the richness of the beef and cheese in the lasagna. Look for one that is not too tannic for a smooth pairing.
Pinot Grigio: For a white wine option, go for a Pinot Grigio. Its crisp acidity and light citrus notes can cut through the layers of cheese and meat, balancing out the heaviness of the dish.
Other Alcohol Pairings
Negroni: A classic Negroni cocktail, with its bittersweet flavors, can stand up to the richness of the lasagna. The herbal and citrus notes in the cocktail can complement the savory elements of the dish.
Amber Ale: Opt for an Amber Ale to pair with the lasagna. The malty sweetness and mild bitterness of the beer can enhance the savory flavors of the beef and cheese.
Moscow Mule: The refreshing kick of a Moscow Mule can cleanse the palate between each cheesy bite of lasagna. The combination of spicy ginger beer and tangy lime can add a nice contrast to the hearty dish.
Non-Alcoholic Pairings
Iced Chai Latte: If you're looking for a non-alcoholic option, an Iced Chai Latte can be a wonderful pairing with the lasagna. The warm spices in the chai can complement the Italian seasonings in the dish while providing a refreshing contrast to the savory flavors.
Apple Cider: A glass of chilled apple cider can be a great choice to enjoy with your lasagna. The crisp and tangy apple flavors can cleanse the palate between each cheesy bite, providing a nice balance to the richness of the dish.
Sparkling Cranberry Juice: The effervescence and tartness of sparkling cranberry juice can be a delightful pairing with the lasagna. The bubbles can help cut through the richness of the beef and cheese, while the cranberry flavor adds a fruity twist to each bite.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
Wanting to know the pan size for the person who made it for 45 people
To cut the recipe in half, you'll need 3 steam table pans (full recipe uses 6 as each pan serves about 15 people)
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?
A standard steam table pan is 12-inches x 20-inches. And yes, four noodles side by side in a single layer.
November 9, 2013
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.
December 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!