Today’s group didn’t arrive until afternoon, so we only had one dinner meal to prepare today. It gave us a little extra time to do some prep for tomorrow, and even tuck a few things in the freezer to use later.
I tried a new recipe for lasagne that turned out really well. I doubled the batch, using 2 pans today and putting 2 pans in the freezer for another group.
Here’s the recipe:
For 2 medium deep hotel pans, use:
- 10 pounds ground beef
- 6 large onions, diced
- 1 bunch celery, diced
- 3 Tbsp. minced garlic
- 3 Tbsp. oregano
- 3 Tbsp. Italian seasoning
- 2 large cans diced tomatoes
- 2 small cans tomato paste
- (I used 2 cups ketchup as well)
- salt and pepper to taste
Brown hamburger with onions, celery, and garlic. Add diced tomatoes, tomato paste, and spices. Simmer for 1/2 – 3/4 hour. Taste and adjust spices as needed. (This is when I added the ketchup.)
Because I was doing 2 batches, I simmered each batch in separate pots.
The filling layer is:
- 4 – 750 ml containers cottage cheese
- 10 eggs, beaten
- 3 cups parmesan cheese
Layer the lasagne in the following order:
- Thin layer sauce
- Oven ready lasagne noodles
- Cottage Cheese
- Shredded Mozzarella Cheese
Cover with foil. Cook for approximately 1 hour.
We served it with Caesar salad, garlic toast, and strawberry rhubarb crisp. (I just used this recipe and did 4 pans.)
The kids seemed to really like it, and the proportions were almost perfect. I just love it when that happens!