ladydenice
Mar 23, 2010, 04:51 PM
How do I convert the following recipe that feeds 6 people to 36 people and what size pan's can I use
Lasagna
1 Tbs. olive oil 375°F for 15 min. covered 375°F for 25 min. uncovered
1 medium onion, chopped fine
6 garlic cloves, minced
1/2 lb. ground beef
1/2 lb. Italian sausage, casings removed
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup heavy cream
28 oz. purée tomatoes
28 oz. diced tomatoes, drained
15 oz. ricotta cheese mix spread ontop
1-1/4 cup grated Parmesan cheese
1/2 cup chopped basil leaves
1 large egg, beaten
1/2 tsp. salt
1/2 tsp. ground black pepper
12 oven ready lasagna pasta
16 oz. mozzarella cheese
Layer diagram
4 oz. mozzarella cheese and 1/4 cup parmesan cheese
Meat sauce
Lasagna pasta
Ricotta mixture
Meat sauce
4 oz. mozzarella cheese
Ricotta mixture
Lasagna pasta
Meat sauce
4 oz. mozzarella cheese
Ricotta mixture
Lasagna pasta
Meat sauce
4 oz. mozzarella cheese
Ricotta mixture
Lasagna pasta
Thin meat sauce layer
Lasagna
1 Tbs. olive oil 375°F for 15 min. covered 375°F for 25 min. uncovered
1 medium onion, chopped fine
6 garlic cloves, minced
1/2 lb. ground beef
1/2 lb. Italian sausage, casings removed
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup heavy cream
28 oz. purée tomatoes
28 oz. diced tomatoes, drained
15 oz. ricotta cheese mix spread ontop
1-1/4 cup grated Parmesan cheese
1/2 cup chopped basil leaves
1 large egg, beaten
1/2 tsp. salt
1/2 tsp. ground black pepper
12 oven ready lasagna pasta
16 oz. mozzarella cheese
Layer diagram
4 oz. mozzarella cheese and 1/4 cup parmesan cheese
Meat sauce
Lasagna pasta
Ricotta mixture
Meat sauce
4 oz. mozzarella cheese
Ricotta mixture
Lasagna pasta
Meat sauce
4 oz. mozzarella cheese
Ricotta mixture
Lasagna pasta
Meat sauce
4 oz. mozzarella cheese
Ricotta mixture
Lasagna pasta
Thin meat sauce layer