Today’s group didn’t arrive until afternoon, so we only had one dinner meal to prepare. That gave us a little extra time to prep for tomorrow and even tuck a few things into the freezer for later.
I tried a new lasagne recipe that turned out really well. I doubled the batch, using 2 pans today and freezing 2 pans 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 the hamburger with the onions, celery, and garlic. Add the diced tomatoes, tomato paste, and spices. Simmer for 1/2 – 3/4 hour. Taste and adjust the spices as needed. (This is when I added the ketchup.)
Because I was making 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 this order:
- Thin layer of sauce
- Oven-ready lasagne noodles
- Sauce
- Noodles
- Sauce
- Cottage cheese
- Noodles
- Sauce
- 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 made 4 pans.)
The kids seemed to really like it, and the proportions were almost perfect. I just love it when that happens!
