Baked Lasagna for 100

[lucky]

Baked Lasagna

MEAT SAUCE:
12 lbs. beef, ground
3 qt. (4 lb) onions, dry chopped
4 tsp. (4 cloves) garlic, dry, minced
4 1/2 tbsp. (3 oz) salt
1 tbsp. pepper, black
5 tbsp. (1 oz) oregano, ground
1 tbsp. thyme, ground
1 tbsp. pepper, cayenne
4 bay leaves, crumbled
1 1/2 gal. (12 lb 12 oz or 2-No. 10 can) whole tomatoes, canned, crushed
3 1/2 qt. (7 lb 8 oz or 4-No. 2 1/2 can) tomato paste, canned
3 qt. water
3 cups (12 oz) cheese, Parmesan, grated

FILLING:
1 qt. (20 eggs) eggs, whole, slightly beaten
3 3/4 qt. (7 lb 8 oz) cottage cheese
3 cups (12 oz) cheese, Parmesan, grated
1 cup (2 oz) parsley, fresh, minced

NOODLES
6 lb. Noodles, lasagna
6 gal water, boiling
1/2 cup salt
6 tbsp. salad oil

8 oz. cheese, Mozzarella, thinly sliced
Cheese, Parmesan, grated

Pan Size: 12 by 20 by 4-inch Insert or 18 by 24-inch Roasting Pan

Temperature: 350 F. Oven

MEAT SAUCE::
Saute beef with onions and garlic; drain excess fat. Add seasonings; continue to cook 5 minutes longer. Add tomatoes, tomato paste, water and Parmesan cheese. Stir to blend well; cover and simmer 1 hour.

FILLING:
Combine eggs, cheese and parsley. Mix well; set aside for use when panning lasagna.

NOODLES: In a pot add 6 gal water; heat to boiling, add salt and 6 tbsp. of salad oil. Stir frequently. Cook about 15 minutes or until tender. Stir occasionally. Do not overcook. Drain and wash in cold water until they no longer stick together.

Follow panning instructions. Bake until top is bubbling, about 1 hour. Let stand 15 minutes before cutting to allow sauce to firm.

PANNING INSTRUCTIONS: 12 by 20 by 4-inch Insert (5 pans)
Layer 1: 1/2 qtmeat sauce
Layer 2: noodles, flat and in rows
Layer 3: 1/2 qt filling
Layer 4: 6 oz sliced Mozzarella cheese
Layer 5: 1 qt meat sauce
Layer 6: noodles, flat and in rows
Layer 7: 1/2 qt filling
Layer 8: 6 oz sliced Mozzarella cheese
Layer 9: noodles, flat and in rows
Layer 10: 1 1/2 qt meat sauce

Sprinkle with Parmesan cheese. Bake until top is bubbling, about 1 hour. Let stand 15 minutes before cutting to allow sauce to firm. Cut each pan 5 by 4.
OR

PANNING INSTRUCTIONS: 18 by 24 Roasting Pan (2 pans)
Layer 1: 1 qt meat sauce
Layer 2: noodles, flat and in rows
Layer 3: 1 3/4 qt filling
Layer 4: 13 oz sliced Mozzarella cheese
Layer 5: 2 qt meat sauce
Layer 6: Noodles, flat and in rows
Layer 7: 1 1/4 qt filling
Layer 8: 13 oz sliced Mozzarella cheese
Layer 9: Noodles, flat and in rows
Layer 10: 3 qt meat sauce

Sprinkle with Parmesan cheese. Bake until top is bubbling, about 1 1/2 hours. Let stand 15 minutes before cutting to allow sauce to firm.

Cut each pan 6 by 9.

YIELD: 100 Portions

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