Lasagna is a timeless Italian dish featuring layers of rich meat sauce, creamy béchamel or ricotta, pasta sheets, and melted cheese. This recipe is designed to serve 50 people, perfect for large gatherings, events, or catering. Its layered structure not only makes it deliciously satisfying but also easy to prepare in bulk ahead of time.
Ingredients
- 10 pounds ground beef (85% lean)
- 5 pounds Italian sausage (casings removed)
- 3 large onions, finely chopped
- 10 cloves garlic, minced
- 5 (28-ounce) cans crushed tomatoes
- 3 (6-ounce) cans tomato paste
- 4 cups water or beef broth
- 1/2 cup tomato sauce
- 1/4 cup sugar
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 5 pounds ricotta cheese
- 4 cups grated Parmesan cheese
- 10 pounds shredded mozzarella cheese
- 5 dozen no-boil lasagna noodles (approximate, may vary by brand)
- 1/2 cup chopped fresh parsley (optional)
- Olive oil for sautéing
- Water for boiling noodles (if not using no-boil)
Instructions
- Prepare the meat sauce: In a very large pot or two large pots, heat 2-3 tablespoons olive oil over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute more.
- Add ground beef and Italian sausage to the pot(s). Break meat apart with a wooden spoon, cooking until browned and no longer pink, about 15-20 minutes. Drain excess fat if necessary.
- Stir in crushed tomatoes, tomato paste, water or beef broth, tomato sauce, sugar, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low. Cover partially and let it simmer gently for at least 1 hour, stirring occasionally to prevent sticking.
- Prepare cheeses: In a large mixing bowl, combine ricotta cheese, 2 cups of grated Parmesan, and chopped parsley if using. Mix well and set aside.
- Prepare noodles: If using no-boil noodles, skip this step. Otherwise, bring a large pot of salted water to a boil and cook noodles in batches until al dente according to package instructions. Drain and lay noodles flat on parchment or clean kitchen towels to prevent sticking.
- Assemble the lasagna: You will need multiple large baking pans (e.g., 4 to 5 full-size hotel pans, approximately 12×20 inches each). Lightly grease each pan with olive oil or non-stick spray.
- Start with a thin layer of meat sauce spread evenly on the bottom of the pan to prevent sticking. Then add a layer of noodles, overlapping slightly to cover the pan.
- Spread a layer of the ricotta-Parmesan mixture evenly over the noodles.
- Sprinkle a generous layer of shredded mozzarella cheese over the ricotta.
- Top with a layer of meat sauce. Repeat layering (noodles, ricotta mixture, mozzarella, meat sauce) 3-4 times depending on pan depth, finishing with a final layer of noodles topped with meat sauce and a heavy sprinkle of mozzarella and remaining Parmesan cheese.
- Cover each pan tightly with foil to prevent drying out during baking.
- Bake: Preheat the oven to 375°F (190°C). Place pans on the middle rack and bake for 45-60 minutes. Remove foil during the last 15 minutes to allow cheese to brown and bubble.
- Check internal temperature with a food thermometer to ensure it reaches 165°F (74°C) for food safety, especially when reheating or cooking from refrigerated state.
- Once baked, let lasagna rest for 15-20 minutes before cutting to allow layers to set for easier serving.
Tips
- Substitutions: For a vegetarian version, replace meat with sautéed mushrooms, zucchini, eggplant, and bell peppers. Use a marinara sauce base instead of meat sauce.
- Cheese options: If ricotta is unavailable, cottage cheese can be used but expect a slightly different texture. Adding a beaten egg to ricotta helps bind the mixture.
- Make ahead: Lasagna can be assembled a day in advance and refrigerated. Bring to room temperature before baking and add an extra 10-15 minutes to baking time if baking cold.
- Common mistakes: Avoid overfilling pans as lasagna expands when baking. Also, do not skip resting time after baking; cutting too soon causes it to fall apart.
Serving Suggestions
Serve lasagna with a crisp green salad dressed lightly with vinaigrette to balance the richness of the dish. Garlic bread or a crusty Italian loaf is a classic accompaniment. For beverages, a medium-bodied red wine like Chianti or Sangiovese pairs beautifully. For a non-alcoholic option, sparkling water with lemon is refreshing and helps cleanse the palate.
Variations
White Lasagna: Substitute the meat sauce with a creamy béchamel sauce mixed with spinach or mushrooms. Use chicken or turkey instead of beef for a lighter option.
Seafood Lasagna: Use a white sauce base with cooked shrimp, scallops, and crab meat layered with spinach and cheese for a coastal twist.
Gluten-Free: Use gluten-free lasagna noodles or thinly sliced zucchini or eggplant as noodle substitutes. Ensure all sauces and cheeses are gluten-free certified.
Spicy Lasagna: Add red pepper flakes or chopped fresh chili to the meat sauce for heat. Incorporate spicy Italian sausage instead of mild for extra kick.
Storage and Reheating
Refrigeration: Store leftover lasagna in airtight containers or cover pans tightly with plastic wrap and foil. It will keep safely in the refrigerator for up to 4 days.
Freezing: Lasagna freezes well. Wrap individual portions or whole pans tightly with plastic wrap and aluminum foil. Freeze for up to 3 months for best quality.
Reheating: For refrigerated lasagna, reheat covered in a 350°F (175°C) oven for 25-30 minutes until heated through and internal temperature reaches 165°F (74°C). For frozen lasagna, thaw overnight in the refrigerator before reheating, or bake covered at 375°F (190°C) for 60-75 minutes, uncovering for the last 15 minutes.
Microwaving works for individual portions but may cause uneven heating and a less desirable texture.
Frequently Asked Questions
1. Can I prepare this lasagna entirely the day before serving?
Yes, assembling the lasagna a day ahead saves time on the event day. Keep it refrigerated and covered tightly. Bring to room temperature before baking to ensure even cooking and add 10-15 minutes to the baking time.
2. How many pans will I need to feed 50 people?
Using full-size hotel pans (about 12×20 inches), you will need approximately 4 to 5 pans, depending on portion size. Each pan typically serves 10-12 people when cut into standard 3×4 inch pieces.
3. Can I use regular lasagna noodles instead of no-boil noodles?
Yes, but you will need to boil them until al dente before assembling. Lay them flat on parchment or kitchen towels to prevent sticking. No-boil noodles save time and absorb sauce during baking but require a moist sauce to cook properly.
4. What is the best way to prevent the lasagna from drying out?
Cover the pans tightly with foil during baking to trap steam and moisture. Also, ensure the sauce is not too thick or dry; adding a bit of water or broth can help. Removing foil only in the last 15 minutes allows cheese to brown without drying the dish.
5. How should I portion lasagna for 50 people?
A standard serving size is about 3×4 inches per person, roughly 1 to 1.5 cups depending on layering thickness. Cutting pans into 3 rows by 4 columns yields 12 servings per pan, so plan accordingly.
6. Can I substitute ricotta with other cheeses?
Ricotta provides creaminess and moisture. Cottage cheese is a common substitute but has a lumpier texture and less fat. Mixing ricotta or cottage cheese with a beaten egg helps bind layers. Some recipes use béchamel or cream cheese for variation.
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