Lasagna For 50 Food

LASAGNA FOR A CROWD

Steps:

• Brown meat, onion, and green pepper (and mushrooms if desired), adding garlic salt. Drain fat.
• Add tomato sauce and bring to a simmer, cover and cook for at least 1 hour.
• Meanwhile, cook the lasagna noodles in salted water (reserve the cooking liquid) until barely al dente (about 7 minutes) and combine the cottage cheese and mayonnaise in a bowl.
• Preheat oven to 350°F.
• Grease a 13X9 pan with butter. Evaluate the sauce, if it has cooked for a long time and lost a lot of liquid, thin it by adding 1/4 cup at a time of cooking liquid from the noodles. Add as much as desired to get the right consistency: thick but spreadable. This will also make your sauce "sticky" so it will coat the noodles.
• Spoon a thin layer of sauce into the bottom of the dish. Layer noodles (overlapping if necessary), 1/2 meat mixture and 1/2 the cheese mixture.
• Cover with the rest of noodles, meat and cheese mixture. Top with shredded mozzarella.
• You can store this in the refrigerator or freezer at this point until ready to heat. Allow extra time for reheating from cold or frozen state. Spray a sheet of foil with cooking spray and cover the lasagna with it. Bake for 1 hour.
• Uncover and continue baking until the cheese is bubbly and browning.

LASAGNA FOR 4

Steps:

• Preparation:.
• Remove 6 pieces of pasta from package.
• Preheat oven to 375 degrees.
• Brown hamburger in large skillet, remove from heat, drain. Stir in Pasta Sauce.
• In a medium bowl beat two eggs with Basil and Oregano. Add Ricotta and Feta cheese.
• Assembly:.
• In a 9 x 9 x 2 inch baking dish, spread ¾ cup meat sauce.
• Place 2 pieces of uncooked pasta over the sauce.
• Spread about 1 cup of Ricotta mixture over the pasta. Spread 1 cup meat sauce over Ricotta. Sprinkle with 1 cup Mozzarella cheese.
• Repeat step 3 two more times. Top with pasta, spread remaining Ricotta, meat sauce, and Mozzarella cheese (add Parmesan if desired).
• Bake:.
• Cover with foil and bake at 375 degrees for 30 minutes.
• Remove foil and bake for an additional 10 to 15 minutes until bubbly.
• Let stand 5 minutes, cut and serve.

SMALLER LASAGNA FOR TWO

Steps:

• Preheat oven to 375°F.
• Cook noodles and drain.
• Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
• In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
• In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
• Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
• Let sit for about 10-15 minutes before you cut into it.