4 pounds lasagna noodles
15 pounds ground beef
3 cups chopped onion
1 teaspoon fennel seeds or 1/2 teaspoon anise
3 tablespoons crush oregano
2 tablespoons crushed sweet basil
1 teaspoon garlic powder or 3 cloves fresh garlic, minced
Salt and pepper
2 or 3 (#10) cans Italian spaghetti sauce
10 pounds cottage or ricotta cheese
1 1/4 pounds Parmesan cheese, grated
2 teaspoons salt
1 teaspoon pepper
3 tablespoons parsley flakes
Tomato juice (optional)
10 pounds grated mozzarella cheese
Cook lasagna noodles in a deep pot in lots of boiling water, some salt and a small amount of oil. Do not overcook. Drain and let stand in cold water until ready to assemble.
Cook ground beef. Add chopped onion while cooking. Season with 1 teaspoon fennel seeds or 1/2 teaspoon anise, 3 tablespoons crushed oregano, 2 tablespoons crushed sweet basil, 1 teaspoon garlic powder or minced garlic, salt and pepper to taste (start with 1 teaspoon pepper and 2 teaspoons salt). Keep meat well crumbled as it cooks. Use medium heat and stir often, small amount of water may be added. Do not brown. When crumbly and when pink is gone, add spaghetti sauce. Mix well and set aside.
Beat eggs; add cottage or ricotta cheese and Parmesan cheese. Add salt, pepper and parsley flakes.
Spray coat 6 steam table pans. Layer noodles (4 noodles make a layer). Put layer of meat tomato sauce, then a layer of cottage cheese mixture. Sprinkle with grated mozzarella cheese on top.
Repeat layers, ending with layer of sauce and topped with a generous layer of mozzarella cheese.
Bake at 375 degrees F for 35 minutes until bubbly. Let set 10 or 15 minutes before serving.
Each pan serves 15 generously.
This may be frozen and reheated. If you think more liquid is needed, add tomato juice or use some additional sauce over top while baking.
Serves 90 (6 large pans).