Recipe Archives->Pasta Lasagna->Large Serving 01

Lasagna to feed 50

5 lbs. ground beef
12 ounces finely chopped onion
5 cloves garlic, chopped
3 quarts tomato sauce
1 quart tomato paste
1 tsp. pepper
1 tsp. basil, crumbled
1 Tbsp oregano, crumbled
1 Tbsp rosemary, crushed
2 bay leaves
1/2 cup Parmesan cheese
2 lb. 8 ounce lasagna noodles
2 gallon boiling water
2 Tbsp salt
2 Tbsp oil
2 lb. 8 ounce mozzarella cheese, grated
6 ounces Parmesan cheese, grated
2 lb. 8 ounce ricotta or cottage cheese, dry or drained

Cook ground beef, onion and garlic until pink color has disappeared.
Drain off the excess fat. Add tomato sauce, tomato paste, Parmesan
and spices to meat.  Continue cooking about 30 minutes stirring
occasionally. Cook noodles. Can hold the noodles in cold water to
keep them from sticking together. Drain when ready to use. Arrange
in the 2 pans the following:  meat sauce  (1 quart) about, this is
to cover the bottom of the pan, noodles, overlapping  1 lb. 12
ounces ricotta Parmesan mozzarella repeat sauce, noodles and cheeses
spoon remainder of the sauce over top and top with Parmesan cheese
then mozzarella cheese. Bake 350:  about 1 hour or until the cheese
is melted and the lasagna is bubbly.  

Printable version: large-serving01.txt.