Recipe: Easy Lasagna for a Crowd and Five-Cheese Lasagna for a Crowd

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EASY LASAGNA FOR A CROWD
Source: Pepper, 50+ Friends Club
Serves 90 - Makes 6 large pans

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)
15 eggs
10 lb. cottage or ricotta cheese
1 1/4 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 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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FIVE-CHEESE LASAGNA FOR A CROWD
Source: Reader's Digest
Here's a pasta dish that will serve 120 to 150 people.

6 packages (16 ounces each) lasagna noodles
10 pounds bulk Italian sausage
10 medium onions, chopped
30 garlic cloves, minced
11 cans (29 ounces each) tomato sauce
2/3 cup dried basil
3 tablespoons ground nutmeg
2 tablespoons fennel seed, crushed
1 tablespoon salt
1 tablespoon pepper
6 cartons (32 ounces each) ricotta cheese
10 pounds shredded mozzarella cheese
4 cartons (8 ounces each) grated Parmesan cheese
5 blocks (5 ounces each) Romano cheese, grated
10 packages (6 ounces each) sliced provolone cheese, cut into strips
1 cup minced fresh flat-leaf parsley

Heat oven to 375 degrees F. Cook noodles in boiling water 5 minutes; rinse in cold water and drain.

Cook sausage, onions and garlic until meat is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat and simmer, uncovered, 50 to 60 minutes.

Grease ten 13 x 9 x 2-inch baking dishes. In each dish, layer about 1-1/2 cups tomato sauce, 4 noodles, about 1-1/4 cups ricotta, 1 1/2 cups mozzarella, about 1/3 cup Parmesan, 1/4 cup Romano and three slices provolone. Repeat layers. Top with 4 noodles, about 1 1/2 cups of tomato sauce, 1 cup mozzarella and about 1 tablespoon parsley.

Bake, uncovered, 40 to 50 minutes or until browned and bubbly. Let stand 10 to 15 minutes before cutting.