Lasagna is a beloved Italian comfort food that layers rich meat sauce, creamy béchamel, and melted cheese between tender pasta sheets. Perfect for large gatherings, this recipe scales up easily to serve 75 people, ensuring everyone leaves satisfied with a hearty, flavorful dish that can be prepared in advance and enjoyed together.
Ingredients
- Ground beef or a mix of beef and pork: 15 pounds (6.8 kg)
- Onions, finely chopped: 4 large (about 2 pounds / 900 g)
- Garlic cloves, minced: 12
- Canned crushed tomatoes: 6 quarts (about 5.7 liters)
- Tomato paste: 2 cups (480 ml)
- Olive oil: 1 cup (240 ml)
- Fresh basil, chopped: 1 cup (about 30 grams)
- Fresh oregano, chopped: ½ cup (about 15 grams)
- Salt and pepper: to taste
- Ricotta cheese: 10 pounds (4.5 kg)
- Shredded mozzarella cheese: 15 pounds (6.8 kg)
- Grated Parmesan cheese: 3 pounds (1.4 kg)
- Large lasagna pasta sheets: approximately 45-50 boxes (assuming 12-oz boxes)
- Milk: 2 gallons (7.6 liters)
- Unsalted butter: 2 cups (480 g)
- All-purpose flour: 2 cups (240 g)
- Eggs: 12
Instructions
- Prepare the Meat Sauce: In a large stockpot or heavy-duty kettle, heat the olive oil over medium-high heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Incorporate the ground beef or beef-pork mixture, breaking it apart with a spoon, and cook until browned and cooked through, about 10 minutes. Drain excess fat if necessary.
- Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, chopped basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and let simmer gently for 1.5 to 2 hours, stirring occasionally to develop depth of flavor. Adjust seasoning to taste.
- Make the Béchamel Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes to eliminate raw flour taste. Gradually whisk in the milk, ensuring no lumps form. Continue cooking and whisking until the sauce thickens, about 8-10 minutes. Remove from heat and season with a pinch of salt and nutmeg if desired.
- Prepare the Cheese Mixture: In a large bowl, combine ricotta cheese, beaten eggs, grated Parmesan, and a pinch of salt and pepper. Mix until smooth.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In large, deep baking dishes (or multiple smaller ones), spread a thin layer of meat sauce on the bottom. Place a layer of lasagna sheets over the sauce, slightly overlapping if necessary. Spread a layer of the ricotta mixture over the pasta, then sprinkle with shredded mozzarella. Repeat layers—meat sauce, pasta, ricotta, mozzarella—until all ingredients are used, ending with a top layer of meat sauce and shredded mozzarella.
- Bake: Cover the assembled lasagna with foil (preferably tented so it doesn’t touch the cheese). Bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is bubbly and golden. Let stand for at least 20 minutes before serving to allow the layers to set.
Tips
- Substitutions: Use store-bought marinara sauce for quicker assembly or substitute ground turkey or chicken for a leaner version. Vegetarian options include layers of grilled vegetables or meatless sauce.
- Storage: Lasagna can be assembled a day ahead, covered tightly with plastic wrap, and refrigerated. It also freezes well—wrap tightly with foil and store for up to 3 months. Thaw overnight in the fridge before reheating.
- Common Mistakes: Not letting the lasagna rest after baking can cause it to fall apart when sliced. Overcooking the pasta sheets can result in mushy layers—pre-cook pasta only until just al dente if using fresh sheets.
- Cooking Equipment: Use large, deep pans or multiple smaller ones to accommodate the volume. Consider using disposable aluminum pans for easier cleanup in large batches.
Serving Suggestions
Serve the lasagna hot, accompanied by a simple green salad with vinaigrette and crusty Italian bread to soak up the delicious sauce. A side of roasted vegetables or garlic knots complements the hearty dish. For drinks, consider offering red wine like Chianti or a sparkling water with lemon slices for a refreshing touch.
Variations
To cater to different tastes or dietary needs, try these variations:
- Vegetarian Lasagna: Replace meat with layers of grilled zucchini, eggplant, spinach, or mushrooms. Use a tomato-based sauce with added vegetables for richness.
- White Lasagna: Omit the tomato sauce and use béchamel as the primary sauce, layering with cooked chicken and spinach for a creamy, white version.
- Seafood Lasagna: Incorporate cooked shrimp or crab into the cheese layers, and use a light white sauce instead of tomato-based sauce.
- Gluten-Free: Use gluten-free lasagna noodles and ensure all other ingredients are certified gluten-free. Be mindful of cross-contamination during preparation.
Storage and Reheating
Lasagna can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap or foil to prevent drying out. For longer storage, freeze the lasagna for up to 3 months. To reheat, thaw in the refrigerator overnight if frozen. Reheat in a preheated oven at 350°F (175°C) for 25-30 minutes, covered with foil to prevent drying. For quicker reheating, microwave individual portions for 3-4 minutes, checking for even warmth. Let it rest for a few minutes after reheating to allow the layers to settle and avoid hot spots.
Frequently Asked Questions
How do I scale this recipe for fewer or more people?
To adjust for fewer or more servings, scale ingredients proportionally. For smaller batches, it’s often best to prepare the full recipe and then freeze or refrigerate leftovers. For larger groups, ensure your cookware is large enough or prepare multiple pans in advance.
Can I prepare lasagna ahead of time?
Yes, lasagna can be assembled a day in advance. Cover tightly and refrigerate overnight. Bake it directly from the fridge, adding an extra 10-15 minutes to the baking time to ensure it’s heated through thoroughly.
What’s the best way to prevent the lasagna from becoming watery?
Drain excess moisture from the cooked vegetables or meat. Avoid overcooking pasta and ensure the sauce isn’t too runny. Let the lasagna rest after baking to allow liquids to settle before slicing.
How long should I bake the lasagna for such a large quantity?
In large pans, baking times are similar to standard recipes—around 45-60 minutes total. Cover with foil for the first 45 minutes, then uncover for the final 15 to brown the cheese. Adjust times based on your oven and the depth of your pans.
What kind of pans should I use for serving 75 people?
Use multiple large, deep baking dishes or disposable aluminum pans for easy handling and cleanup. Ensure each pan is at least 3-4 inches deep to accommodate the layers and prevent overflow during baking.
Can I make this vegetarian or vegan?
Yes, substitute meat with vegetables, plant-based cheeses, or vegan cheese options. Use plant-based béchamel or tomato sauce as needed. Ensure all ingredients are vegan-friendly to suit dietary preferences.
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