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Lasagne and Fruit Crisp (for 66)

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:

lasagna with words

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.)

lasagna ingredients

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:

  1. Thin layer sauce
  2. Oven ready lasagne noodles
  3. Sauce
  4. Noodles
  5. Sauce
  6. Cottage Cheese
  7. Noodles
  8. Sauce
  9. 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.)

strawberry rhubarb crisp

The kids seemed to really like it, and the proportions were almost perfect.  I just love it when that happens!

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One Comment

  1. I’m really loving the recipes on your blog. I make Toonie lunches on a bi monthly basis for our church. And the amount they often feed is perfect for us! Thank you for including them. Takes a lot of guess work out of planning and you have some great ideas! Thanks,Rita Joy!

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