Large Lasagna Recipe

1	2	4	6	8	Number of Hotel-sized pans
24	48	96	144	192	Makes this number of servings (about 3” by 3” each)
					Unit of measure	Ingredient
3.75	7.5	15	22.5	30	lbs	ricotta
1.5	3	6	9	12	16 oz pkg	lasagna noodles
1	2	4	6	8	102 oz can	Crushed Tomatoes
9	18	36	54	72	oz	Grated Parmesan
4	8	16	24	32	each	Eggs
0.5	1	2	3	4	bunches	Fresh Parsley, chopped
2.5	5	10	15	20	lbs	Sausage, Ground Beef, …
1.25	2.5	5	7.5	10	lbs	Shredded Mozzarella
1.5	3	6	9	12	each	medium onion
1.5	3	6	9	12	tsp	Each of Fennel, Oregano, Italian Seasoning, dried Basil (More or less to taste)
6	12	24	36	48	cloves	Garlic (optional--skip, or add more or less to taste)
Vegetables (Optional) -- pick two or three from this list:
4	8	16	24	32	bunches	Spinach, washed and chopped
2	4	8	12	16	lbs	Mushrooms
1.5	3	6	9	12	cups	Peppers (red or green or yellow or mixed)
1	2	4	6	8	cups	Olives
8	16	32	48	64	each	Shredded Carrots
8	16	32	48	64	each	Zucchini, diced
8	16	32	48	64	each	Eggplant
8	16	32	48	64	each	Summer Squash
4	8	16	24	32	heads	Broccoli, cut into florets

NOTES:       The table above gives the approximate number of servings. The number of people fed will depend on how hungry the group is, and what else is served on the side.
To start, pick your ingredients.  The quantities shown are appropriate for all of the major ingredients, but all quantities can be increased or decreased to taste.  If several vegetable options are chosen, cut back on the total amounts to leave some room.
A 'hotel pan' or 'steam table' pan is a standard size for a large 12" by 20" pan.   This is also the standard size for most rectangular chafing (warming) dishes.  A "half pan" is 12"x10" (note – full size hotel pans do not fit in most home ovens).  This recipe is sized to make full sized pans, or can be divided into to half-size pans, or … you do the math.  Full-size and half-size disposable aluminum pans are available in most warehouse club groceries.  A full hotel pan can be cut in fourths the long way and then into sixths on the short axis (cut in half, then cut each half into thirds) results are about (24)  3" by 3"  servings, which will feed perhaps 16 to 20 people (depending on how hungry they are, and what else is served). 

I use regular lasagna noodles, not the no-boil variety.  I do not pre-boil the noodles; I use them straight out of the box.  I use cans of crushed tomatoes, not tomato sauce. The extra water in crushed tomatoes is absorbed into the uncooked noodles.  

Meat must be precooked.  Brown the meat in small batches, then cool to a safe temperature to handle.  Carrots should be shredded and blanched.  Other vegetables should be diced.  Vegetables, especially watery vegetables like spinach, should be sauteed long enough to remove most water.  Garlic and/or onion should be cooked in with either the meat, or the vegetables.  Spices can be cooked in with the meat or the vegetables, or can be sprinkled on top of the layers.    

 PROCEDURE:
Preheat oven to 350 (F).  Pre-mix the ricotta and eggs together. Add the Parmesan, and finely-chopped parsley. (For very large batches, this premixing can be done in smaller batches as well.).  Spread a thin layer of crushed tomato on the bottom of the pan.      1. Add a layer of uncooked lasagna noodles. Press the noodles into the previous layers to keep the dish together.
2. Add a layer of ricotta/egg mixture.  This mixture is easier to spread directly on top of the noodles.
3. Add a layer of meat (if used) and a layer of vegetables (if used).
4. Sprinkle one-fourth of the shredded mozzarella and add a layer of crushed tomato
Repeat steps 1, 2, 3, 4 two more times.
Top with one final layer of noodles, and a final layer of crushed tomatoes.  Be especially careful with the last layer of crushed tomatoes to cover all of the noodles.  Cover with the balance of the shredded mozzarella.
Cover with foil, and bake at 350 (F) for an hour and a half, or till bubbly. Allow extra time if you are cooking multiple pans in the same oven.  Remove from oven and allow to sit for 15 to 30 minutes before serving.  While most of the ingredients have been pre-cooked, there is raw egg that needs to cook through, and the unboiled noodles need to be thoroughly cooked to soften.

SAFETY

Always move hot lasagna (especially in those flimsy aluminum disposable pans) by first sliding it onto a large cookie sheet to evenly support the bottom.