Batch Lasagna

Name: Batch Lasagna
Prep time: 35 min
Cook time: 1 h 40 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 Lb Lasagna Noodles; 4 Lb Ground Beef And Italian Sausage; 6 Cups Marinara Sauce; 1 can Crushed Tomatoes; 32 Oz Whole-Milk Ricotta; 24 Oz Mozzarella, Shredded; 8 Oz Parmesan, Grated; 2 large Yellow Onion, Diced; 6 cloves Garlic Cloves, Minced; 2 Tbsp Dried Italian Seasoning; 2 count Eggs; 3 Tbsp Olive Oil; 2 Tbsp Kosher Salt; 1 Tsp Black Pepper

Feeds 12+ without drama

Prep: 35 min
Cook: 100 min
Serves 8
Difficulty: hard

Feeds 12+ without drama. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for big-appetite nights — one line, real portions, no drama at the stove.

1400Cal

71gProtein

90gCarbs

84gFat

Ingredients

2 Lb Lasagna Noodles
4 Lb Ground Beef And Italian Sausage
6 Cups Marinara Sauce
1 can Crushed Tomatoes
32 Oz Whole-Milk Ricotta
24 Oz Mozzarella, Shredded
8 Oz Parmesan, Grated
2 large Yellow Onion, Diced
6 cloves Garlic Cloves, Minced
2 Tbsp Dried Italian Seasoning
2 count Eggs
3 Tbsp Olive Oil
2 Tbsp Kosher Salt
1 Tsp Black Pepper

Instructions

Brown meat sauce: Brown beef and sausage with onion and garlic. Add crushed tomatoes and marinara; simmer 20 minutes until thick. Season with Italian seasoning, salt, and pepper.
Mix ricotta filling: Stir ricotta with eggs, half the parmesan, salt, and pepper until smooth.
Cook lasagna sheets: Boil lasagna noodles in salted water until pliable; drain and lay flat on oiled sheet pans so they do not stick.
Layer in hotel pans: Spread meat sauce, noodles, ricotta dollops, mozzarella, and repeat. Finish with sauce and cheese on top — batch lasagna is layered, not tossed in a pot.
Bake covered then brown: Bake covered at 375°F 45 minutes, then uncover and bake 15–20 minutes until bubbling and golden.
Rest and cut squares: Rest 15 minutes before cutting so layers hold. Serve squares from the pan for crew portions.

Tonight's spread

Plate Batch Lasagna with sides in separate pans so the crew can mix portions.
Serve family-style from two full-size trays — never let the line run dry on a busy night.
Put starch and protein on separate trays so vegetarians can load up on sides.
Line up Batch Lasagna on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Firefighters eat heavy after rough nights — double the protein if the hall had a busy shift.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Substitutions

Any short pasta shape works — penne, rigatoni, or spaghetti.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Add a splash of stock or water when reheating — thick sauces tighten in the fridge.

8-quart stock pot
Large sheet trays
Instant-read thermometer
Aluminum foil