CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Easy Lasagna for a Crowd

Stacy Spencer's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 90
Ready in: 1-2 hrs

  • 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.

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.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Au Gratin Potatoes For A Crowd - Easy
   by sgre52160



2 tablespoons butter, softened 8 large russet potatoes, scrubbed clean 3 cups heavy cream 1 cup whole milk 1/4 cup all-purpose flour 2 teaspoons salt Freshly ground b




Easy Breakfast Bake (crowd Size)
   by sgre52160



2 (12 oz) pkgs bulk pork sausage 1 medium bell pepper, chopped 1 medium onion, chopped 3 cups frozen hash brown potatoes 2 cups shredded Cheddar cheese 1 cup baking mix 2 cups milk 1/4 t




*tex-mex Lasagna* - Easy
   by sgre52160



Bag Nacho Cheese Doritos 1 lb hamburger cooked and drained. 1 lb chorizo cooked and drained. 4 cups shredded cheddar cheese 1 medium to large onion chopped 1 can light red kidney beans 1 c




Easy Lasagna
   by charlene8819



Serves 8 1 lb ground beef 1 (32 oz) jar spaghetti sauce 1 1/2 cup water 2 eggs 2 cup cottage cheese 3 cup shredded mozzarella cheese 1/2 cup Parmesan cheese 1/4 cup chopped parsley 1 tsp sa




Ravioli Lasagna - Easy
   by sgre52160



1 large jar good-quality tomato sauce 2 16-18 oz. bags fresh or frozen large ravioli, with any sort of filling 1 pkg. frozen chopped spinach, thawed 1 cup grated part-skim mozzarella (I use Italian





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.