Easy Lasagna Recipe for a Crowd | CDKitchen.com (2024)

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#34030

Lasagna is always a hit, and this crowd-sized recipe takes the guess work out of feeding a large group of people.

serves/makes:

ready in:

1-2 hrs

2 reviews
2 comments

ingredients

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

directions

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.

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.

added by

vamp38341

recipe tips

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.

common recipe questions

Can I use a different type of noodle for this recipe?

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.

Is there a vegetarian alternative for the ground beef?

For a vegetarian version, replace the ground beef with a mix of vegetables like mushrooms, zucchini, and spinach, or use a meat substitute.

Can I make this lasagna gluten-free?

Use gluten-free lasagna noodles and make sure all other ingredients are gluten-free.

How can I tell when the lasagna is fully cooked?

The lasagna is done when it's bubbly around the edges and the cheese is melted and slightly golden.

Can I add other spices to the meat sauce?

Feel free to add additional spices like thyme, rosemary, or crushed red pepper flakes for extra flavor.

Is there a substitute for cottage or ricotta cheese?

You can use either interchangeably, or for a creamier texture, use a blend of both.

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna ahead of time and refrigerate it (tightly covered) before baking.

How should I store and reheat leftovers?

Store leftovers tightly covered in the refrigerator for up to 3 days and reheat in the oven or microwave.

Can I freeze this lasagna?

Yes, the lasagna freezes well. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How big is a #10 can of spaghetti sauce?

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.

nutrition data

541 calories, 33 grams fat, 22 grams carbohydrates, 38 grams protein per serving.

reviews & comments

tammytwo9550 January 24, 2024

Wanting to know the pan size for the person who made it for 45 people
- CDKitchen Staff Reply:
  
  To cut the recipe in half, you'll need 3 steam table pans (full recipe uses 6 as each pan serves about 15 people)
Cooking for a Crowd February 25, 2015

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?
- CDKitchen Staff Reply:
  
  A standard steam table pan is 12-inches x 20-inches. And yes, four noodles side by side in a single layer.
thankful1 REVIEW:
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.
Loves cooking REVIEW:
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!

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