Easy Lasagna for a Crowd
4 lb. lasagna noodles
15 lb. ground beef
3 cups chopped onion
1 tsp. fennel seeds or 1/2 tsp. anise
3 Tbsp. crush oregano
2 Tbsp. crushed sweet basil
1 tsp. garlic powder or 3 cloves fresh garlic, minced
salt and pepper
2 or 3 cans Italian Spaghetti Sauce (#10 cans)
10 lb. cottage or ricotta cheese
1 ¼ lb. Parmesan cheese, grated
1 tsp. each, salt and pepper
3 Tbsp. parsley flakes
tomato juice, optional
10 lb. 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 1
teaspoon fennel seeds or 1/2 teaspoon anise, 3 tablespoons crushed
oregano, 2 tablespoons crushed sweet basil, 1 teaspoon garlic powder
or minced garlic, salt and pepper to taste (start with 1 teaspoon
pepper and 2 of salt). 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 2 or 3
(No. 10) cans 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° 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.
Serves 90 - Makes 6 large pans