For 100 servings, double the ingredient quantities.
Beef Sausage Lasagna
Beef Breakfast Sausage:
8-1/2 lb Ground beef (80% lean)
4 Tbsp Garlic powder
4 Tbsp Onion powder
2 Tbsp Rubbed sage
1 Tbsp Crushed red pepper
8 lb Marinara Sauce
6 lb Canned Diced Tomatoes
4 lb Part-skim ricotta cheese
16 oz Liquid eggs
32 oz Frozen chopped spinach, thawed, squeezed dry
4 lb Lasagna noodles, oven ready
10 cups Shredded mozzarella cheese
Combine beef, garlic powder, onion powder, sage and crushed red pepper in large bowl, mixing lightly, but thoroughly.
Brown beef, breaking into 1/2-inch crumbles and stirring occasionally until internal temperature reaches 160°F.* Stir in marinara and tomatoes. *
Lasagna: Combine ricotta cheese, eggs and spinach in a large bowl.
Using nonstick cooking spray, grease four (2-inch) full-size hotel pans. Spread 4 cups beef sauce in bottom of each prepared pan. Top beef sauce with noodles, arranged in a single layer, covering the entire pan; press noodles lightly into sauce. Spread one-quarter of ricotta mixture over noodles in each pan. Sprinkle each pan with 1-1/2 cups mozzarella cheese; top mozzarella in each pan with 3 cups beef sauce. Part-skim ricotta cheese 4 lb Liquid eggs 16 oz Frozen chopped spinach, thawed, squeezed dry 32 oz Lasagna noodles, oven ready 4 lb Shredded mozzarella cheese 10 cups
For Service: Preheat oven to 375°F. Cover hotel pans with aluminum foil. Bake until noodles are tender, 30 to 40 minutes. Remove foil and sprinkle with remaining mozzarella cheese, 1 cup per pan. Bake until cheese is melted and begins to brown, 5 to 10 minutes. Remove from oven and let stand for 15 minutes.
Garnish with Parmesan cheese, as desired.
*Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground beef doneness.