I mentioned on my devotional blog a few days ago about making large lasagnas for the youth group this past Sunday night. Today I thought I would share this recipe with you. It is a lot like the beef lasagna I've posted before, but a little bit different and in larger quantities, of course. You actually could get more servings with smaller cut pieces, but hey, I was feeding teenagers - lots and lots of teenagers - so 24 servings per pan was great! I used two 19 1/2 inch x 11 1/2 inch x 3 1/2 inch foil disposable baking pans- Hefty brand. They are really sturdy, but still need some support on the bottom due to the heaviness of the lasagna. I'll post the large group recipe for Chicken Lasagna tomorrow night.
Beef Lasagna for a Group (48 Servings)
32 lasagna noodles (2 - 1 pound boxes)
10 pounds hamburger
5 - 10 1/2 ounce cans of spaghetti sauce
5 packages thick and zesty spaghetti sauce mix
5 tablespoons onion powder
5 tablespoons garlic powder
1 cup apple cider vinegar
3 - 24 ounce containers small curd cottage cheese
2 - 6 ounce packages grated Parmesean cheese
2 - 2 pound packages grated Mozzerella cheese
Salt/Pepper to taste
In large pot, brown hamburger meat over medium-high heat. Drain browned meat on paper towels and return to pot. Add cans of spaghetti sauce, spaghetti sauce mixes, onion and garlic powders, apple cider vinegar, salt and pepper, to taste. Simmer on medium heat for about 15 minutes, stirring often. Layer 8 uncooked lasagna noodles in bottoms of both baking pans. Top noodles with 1/4 of meat mixture, followed by 1 1/2 containers of cottage cheese, then half of one package of Parmesean cheese, and then about half of one package Mozzerella cheese. Repeat all layers, except for cottage cheese: 8 uncooked noodles, 1/4 of meat mixture, 1/2 package of Parmesean cheese, and the other half package of Mozzerella cheese (or as desired).
Refrigerate lasagna until ready to bake. Because the noodles are not cooked, it is best to prepare it in advance then cook later - even the next day or two. Lasagnas may be frozen as well. Allow at least 24 hours to thaw in refrigerator before baking. Bake at 350 degrees for 45 - 60 minutes, or until cheese begins to lightly brown around the edges.
It's great to have that down for groups. I know when cooking large quantities sometimes you have to make adjustments.
ReplyDeleteI have to ask about the vinager. I have never heard about adding this to lasagna.
ReplyDeleteErika
Erika - I had never heard of it until a few years ago. I think I was watching Semi-Homemade with Sandra Lee and she mentioned adding the apple cider vinegar. I tried it and really liked it. I do it sometimes, but if I don't have it, I don't bother running to the store to get it, either. It kind of gives it a little "zip", I guess you could say! Just an odd sounding addition that alters the flavor a little bit, but not too much. Thanks for the question! Others may have wondered, too!
ReplyDeleteThanks for answering and thanks for sharing those 2 large lasagnas recipes..Have a fantastic and blessed weekend!!
ReplyDeleteERika
Is there any way to leave the cottage cheese out of this recipe? Thanks!
ReplyDeleteIt would be just fine to leave it out. Some people might like Ricotta cheese instead of cottage cheese, as well. Enjoy!
ReplyDeleteI know this was posted years ago... but am hoping you can still clarify something. In buying the ingredients today, I realized the recipe calls for VERY little sauce... unless you are to prepare the thick and zesty spaghetti packets prior to assembling. Especially because it uses uncooked noodles. I’m hoping to make this for a neighborhood gathering in 2 days.... thank you.
ReplyDelete