By now, the salted water should be boiling when you started heating in the first step. Note that there are lasagna noodles that are cooked in advance. You have to ensure that the water remains at a full boiling point during the entire cooking to prevent the noodles from sticking to the pot.
After that, get a colander to drain and rinse the noodles with cool water, and gently separate any noodles that may be sticking together. First, spread and brush a little amount of oil on a large rimmed baking sheet. Layout the cooked lasagna noodles on the sheet and turn them over so that all sides will get coated with oil to prevent sticking together. Next, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer about 3 long noodles that may overlap depending on your casserole of lasagna noodles lengthwise over the sauce.
Start sprinkling half of the ricotta cheese with the beaten egg so that it will bind the cheese and not ooze out the casserole when slicing.
Make sure to fill every inch with cheese. Sprinkle half of the grated parmesan cheese evenly on the top of the ricotta cheese. You may also add mozzarella cheese to make it more cheesy. Finish the layer of noodles and spread the remaining sauce evenly on the noodles.
You may sprinkle more cheese at the topmost layer if you want. Before putting it inside the oven, cover the lasagna pan with aluminum foil. You can remove the aluminum foil in the last 10 minutes if you like a more crusty top or edges of your lasagna.
Allow the lasagna to cool first before serving. Place halved green peppers and full celery in for flavoring only-these will come out of sauce before serving do not dice-leave in tact. Let sauce simmer all day. Brown Italian Sausage and Ground Chuck. Beat 15 lbs Ricotta Cheese whipped preferred ,6 eggs,2 Tbsp parsley, 1 Tbsp Garlic Powder together in a large mixing bowl. Set aside. Place Mozzarella cheese in a large bowl.
Top with cheese and sprinkle with parsley Bake: Convection oven heated to for 1 hour 15 mins. Uncover and bake 20 more mins. Keep checking because every oven is different. Comments Clare says:. October 3, at pm. I love it! Where were you when I joined our church 10 years ago?!?
LOL Clare. Beth Reinke says:. Looks like a wonderful time was enjoyed by all…including the two sweet cooks! Mel Trailing After God says:. Kimberly S. Sandi says:. Women Living Well says:. Janelle says:. Thank you Courtney!!!
Christina Del Llano says:. Janice Rehmeyer says:. Katie says:. October 4, at am. That is so awesome. If several vegetable options are chosen, cut back on the total amounts to leave some room. A 'hotel pan' or 'steam table' pan is a standard size for a large 12" by 20" pan.
This is also the standard size for most rectangular chafing warming dishes. A "half pan" is 12"x10" note — full size hotel pans do not fit in most home ovens.
This recipe is sized to make full sized pans, or can be divided into to half-size pans, or … you do the math. Full-size and half-size disposable aluminum pans are available in most warehouse club groceries. A full hotel pan can be cut in fourths the long way and then into sixths on the short axis cut in half, then cut each half into thirds results are about 24 3" by 3" servings, which will feed perhaps 16 to 20 people depending on how hungry they are, and what else is served.
I use regular lasagna noodles, not the no-boil variety. I do not pre-boil the noodles; I use them straight out of the box. I use cans of crushed tomatoes, not tomato sauce. The extra water in crushed tomatoes is absorbed into the uncooked noodles. Always move hot lasagna especially in those flimsy aluminum disposable pans by first sliding it onto a large cookie sheet to evenly support the bottom.
When I cook for a crowd I like to use smaller recipes like servings and just multiply to the actual number of servings that I need. Advertisement A recipe stating for 8 servings multiplied for would be approximately 20 times. It is a little more trouble but a lot easier to work with.
As someone stated, this will be an expensive dish to make but have you thought about making a Four Cheese Lasagna without meat? We make it a lot at our church and it is always a hit. Here are a couple of recipes - just in case you want to take a look: allrecipes.
How many servings of lasagna would I get from a 12x10x2. And how many pans would I need to make to serve 60 people? You should get about 12 servings from that sized pan. Make 5 pans. You could make 6 if you have big eaters. If you make 4 cuts along the 12 inch side and 3 cuts along the 10 inch side you end up with 12 pieces that are approx 3 inches by 3. Advertisement That may work if you have all women or a mix of women and children, but if you have a mix of men, women and children, and if there are teens I would suggest more.
Now I want lasagna. I would say the amount you need would depends largely on what other food is being served and also if it is a sit down dinner or a 'gathering'. Advertisement Sit down dinners usually require more food than a walk around casual seating gathering. Some men will eat up to 3 slices always 2 if it looks available , ladies may eat 1 or 2 slices, while children will eat "one" and sometimes ask for seconds.
Think about your group - how many men attending is probably the most important number to consider. If it were my cookout, I would consider a minimum of 7 or 8 pans but maybe not fill them to the top.
Most people like a slightly thinner lasagna so 2 slices works out great. Hope it is a big success. ThriftyFun is one of the longest running frugal living communities on the Internet.
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