Lasagna for 50

7 jars of Paul Newman Tomato & Basil, Marinara Sauce, or Sockaroni
5 lb hamburger
2 lbs italian sausage-ground
1 onion-chopped
2 lg cartons of ricotta
1 lg carton of cottage cheese
2 xtra-large bags of mozzarella cheese
4 eggs
1 C parmesan
chopped or sliced black olives
2 large boxes lasagna noodles
Extra spices: 2-4 T garlic powder, 2-3 T basil

  • Cook hamburger and onion & mix with spaghetti sauce. Add 1 jar of water. Add extra spices and let simmer.
  • Cook italian sausage – may cook w/hamburger, but I layer it separate
  • Cook lasagna noodles – careful not to overcook (underdone is better than overdone) When the noodles done, rinse them and place then in cold water with a bit of olive oil
  • Mix together: ricotta, 4 eggs, parmesan and about 3/4 of the cottage cheese
  • Spray your pans with Pam and start layering your lasagna in this order:
      small amount of meat sauce
      noodles-may overlap a little bit
      ricotta – coat each noodle, but not real thick
      mozzarella – sprinkle
      (optional layer of black olives)
      meat sauce
      italian sausage – only 1 layer of sausage
      repeat ending with sauce on top
      sprinkle with extra parmesan, mozzarella, olives

    image
    One pan to feed my family of 4. We may or may not have any leftovers.

    This makes more than enough lasagna for 50 people. I used 4 medium-sized disposable aluminum roaster pans. I also flatten the bottom and square up the side just a bit.

    Bake covered @ 350* until done; about 60-75 minutes if you have one pan in the oven. Add another 1/2 hour if baking two pans in one oven and rotate them halfway thru the baking time. May need less time if you bake them right after you assemble the lasagna. If you are baking the lasagna in 9×13 pans, adjust the cooking time…generally 30 minutes would be enough but when cooking more than one pan in an oven, you must increase the time to about 45 minutes.

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  • 6 Responses to Lasagna for 50

    1. Chrystal says:

      Yum, lasagna is on my monthly menu. I will have to cut the portions down a bit…I only have 5 to feed, not 50. 🙂 I think I will use this recipe though. I don’t put black olives, cottage cheese/ricotta mix or sausage in mine. I ususlly use either of the cheeses. I will have to try it. I’ll let you know how it turns out.

    2. Sheri says:

      Oh the horrors! How can you make lasagna without ricotta? 😆

      Grandma Jean made hers with cottage cheese, so you’ll probably remember that and love it. Ricotta makes a drier lasagna, which is what I prefer. If you go with Ricotta, buy the small container and add one egg. Spread a thin layer down each lasagna noodle. I don’t add black olives to my lasagnas at home, but I admit it added a nice flavor (and I don’t like black olives). I also don’t get heavy-handed with the mozzarella–makes for a stringy, chewy lasagna if you add too much.

      Bon Appetit

    3. Sheri says:

      Another comment: not all spaghetti sauces are equal. I’ve really developed a preference for Paul Newman’s sauces over the years. Stock up when it goes on sale!

    4. Chrystal says:

      Our lasagna turned out great. We used a cottage cheese/ricotta mixture and to that we added fresh basil. We used one of the canned tomatoe sauces, but I can’t remember which one. We added the italian sausage for a change and sauteed onions in with the hamburger. We used shredded mozzarella cheese on the layers and thick hand cut slices of the stuff on top. Oh, we put the parm cheese in the ricotta mix. It was AMAZING! The “entire” family has pigged out on it. Next time you come down I will make it this way for you and we can compare. 🙂

      Sounds yummy! A thick layer of mozzarella on top….I’ll try that next time.

    5. martha says:

      thank you all for you comments they were very helpful I am planning to do lasagna for my future daughter in law. this was DEFINETLY good tips

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