LASAGNA FOR 50 ADULTS

Lasagna for 50 Adults image

Provided by @MakeItYours

Number Of Ingredients 22

Previous Next

8 pounds Mozzerella (Pre-shredded)
15 lbs Ricotta Cheese (whipped preferred)
6 eggs
2 Tbsp parsley
1 Tbsp Garlic Powder
5 lbs ground beef (butcher preferred)
5 lbs Italian Sausage (butcher preferred)
9 (9oz) boxes of Barilla flat /no boiling required Lasagna noodles
3 cups Parmesan Cheese (for inside the lasagna)
Sauce:
51 oz cans of Tomato Sauce
2 51 oz cans of Tomato Puree
1 51 oz can of Tomato Paste
1 51 oz can of water (add this slowly and to your desired consistency-you may not need all of this)
3 green peppers cut in half/cores and seeds removed
6 stalks of celery cleaned off
3 Tbsp Garlic Powder
1/2 Sugar
1 Cup Parmesan Cheese (into sauce)
2 Tbsp Parsley
2 Tbsp Oregano
2 Tbsp Sweet Basil

Steps:

Place all sauce ingredients in a large pot (I used 2 to prevent burning). Place halved green peppers and full celery in for flavoring only-these will come out of sauce before serving (do not dice-leave in tact). Let sauce simmer all day. Brown Italian Sausage and Ground Chuck. Beat 15 lbs Ricotta Cheese (whipped preferred),6 eggs,2 Tbsp parsley, 1 Tbsp Garlic Powder together in a large mixing bowl. Set aside. Place Mozzarella cheese in a large bowl.
Assembly:
Line up 3 20x12x4″ Chaffer pans (we are doing 3 layers)
Ladle sauce in bottom of each pan to cover fully
Layer noodles over sauce (I used 12 noodles a row)
Spread Ricotta Cheese mixture over top
Sprinkle with Mozzarella Cheese and Parmesan Cheese
Sprinkle with ground chuck and Italian sausage
Ladle sauce over to cover
Begin again- 3 layers. Top with cheese and sprinkle with parsley
Bake:
Convection oven heated to 350 for 1 hour 15 mins. Uncover and bake 20 more mins. Keep checking because every oven is different.
Notes
*Keep in mind I made 1 lasagna with no meat.