Frank's Recipes! Baked Lasagna for 100

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Baked Lasagna for 100

Servings: 100 Portions
Portions: 1 Section Each
Pan Size: 12 by 20 by 4-inch Insert or 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

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

FILLING:
1 quart (20 eggs) eggs, whole, slightly beaten
3 3/4 quart (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 gallon water, boiling
1/2 cup salt
6 tablespoon salad oil

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

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 gallon water; heat to boiling, add salt and 6 tablespoon 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 quart meat sauce
Layer 2: noodles, flat and in rows
Layer 3: 1/2 quart filling
Layer 4: 6 oz sliced Mozzarella cheese
Layer 5: 1 quart meat sauce
Layer 6: noodles, flat and in rows
Layer 7: 1/2 quart filling
Layer 8: 6 oz sliced Mozzarella cheese
Layer 9: noodles, flat and in rows
Layer 10: 1 1/2 quart 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 quart meat sauce
Layer 2: noodles, flat and in rows
Layer 3: 1 3/4 quart filling
Layer 4: 13 oz sliced Mozzarella cheese
Layer 5: 2 quart meat sauce
Layer 6: Noodles, flat and in rows
Layer 7: 1 1/4 quart filling
Layer 8: 13 oz sliced Mozzarella cheese
Layer 9: Noodles, flat and in rows
Layer 10: 3 quart 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.