Lasagna for Sixty?

Last weekend, I helped throw a sixtieth birthday party for my lovely mother. Always one to bite off a little more than I can chew, I offered to make the bulk of the food. The party would commence at 4 PM, which meant that the natives would require culinary satiation. At first, I thought that an assortment of hors d'ouevres and finger foods would do the trick, the focal point of which would be my now trademark empanadas (recipes to come). However, after some reflection on previous entertaining adventures and subequent burnout, it became clear that lots and lots of finger foods would be labor intensive and likely require me to hover over a hot stove while the masses chatted, munched, and drank wine around me. I didn't want to miss out on the fun...or the wine. The answer, a large portion of a self-serve main course, accompanied by a colorful selection of tasty starters. Another key to satisfying a large group of hungry guests is to serve an assortment of chips, salsa, and mixed nuts, strategically placed at different areas, so that guests' oral fixations are always satisfied. Keep refilling those babies as needed.

Claudia's Sweet Sixty Birthday Menu
Roasted tenderloin (recipe to come)
Baked Gouda (recipe from Thrown Out of An Italian Kitchen: Recipes from Sweet Basil, available at SweetBasilNeedham.com)
Caprese salad with sliced fresh mozzarella with fresh sliced tomato and basil, drizzled with balsamic vinaigrette
Meat and Veggie Lasagna (recipe below)
Fresh bread or rolls

Meat and Veggie Lasagna

Note: Lasagna for sixty requires two 24- by 12-inch (ish), 6-inch deep aluminum baking pans.

Ingredients
Olive oil
1 head garlic, cloves minced
1 large white onion, chopped fine
2 large cans whole plum tomatoes, drained
9 quarts good quality plain red sauce (or you can make your own, but you will need another day)
Dried oregano
Dried basil
Red pepper flakes
2.5 lbs mushrooms (white work well, or mix it up with a combo of baby bella, shiitake, and crimini), cut into thick slices
Fresh cracked salt and pepper
3 lbs ground beef
8 cups shredded mozzarella
8 cups ricotta cheese
4 eggs
4 packages dry lasagna noodles
1 lb fresh baby spinach
1 bunch fresh basil

First, Preheat the oven the oven to 400º.

Second, Prepare the Sauce
In a pot large enough to accommodate the sauce, heat 3 tablespoons of olive oil over moderate heat. Add one-half of the garlic and onion, and saute for 8 to 10 minutes, until translucent. Add the canned plum tomatoes, crushing into bite-sized pieces with a spoon or whatever utensil you have on hand. Stir, and then add the red sauce. Stir to evenly distribute the ingredients, and then swirl in 1 teaspoon each of dried oregano and basil and a pinch of red pepper flakes. Stir the mixture, and allow to simmer for 20 minutes.

Third, Saute the Mushrooms
In a very large skillet or wide, deep saucepan, heat 3 tablespoons of olive oil over moderate heat. Add the remaining one-half garlic and onion, and saute for 8 to 10 minutes, until translucent. Add the mushrooms, a teaspoon each of dried oregano and basil and a pinch of red pepper flakes, and stir to evenly distribute and season the ingredients. Saute the mixture for 8 to 10 minutes, tossing constantly, until the mushrooms release their juices and are just cooked. It is very important that the mushrooms are not overcooked so that they retain their texture when baked in the lasagna. Season to taste with salt and pepper. Set aside.

Fourth, Brown the Ground Beef
Dump the ground beef into a large skillet, season with salt and pepper, cook until just brown, and drain. Set aside. You'll notice that I don't pay much attention to this step. Meat is my beloved carnivore, Wes's, domain.

Fifth, Prepare the Ricotta Mixture
Dump the ricotta into a large bowl. Crack in the eggs and stir well. Add a teaspoon each of dried oregano and basil, a pinch of red pepper flakes, and salt and pepper, to taste. Stir well.

Finally, Assemble the Damn Lasagnas
Arrange the ingredients, assembly-line style on a large work surface (we used a kitchen table) in the following order: lasagna pan, sauce, ricotta mixture, meat/veggie (have spinach ready nearby) filling, mozzarella, fresh basil leaves, noodles.

Spread a layer of sauce over the bottom of the pan, and then arrange the lasagna noodles (if you arrange the pan widthwise, the noodles should be placed lengthwise in the pan, so that there is a row of about six across the width of the pan). Spread another layer of sauce across the noodles. Drizzle with a layer of ricotta. Add a layer of filling. For veggie, scatter a few large spoonfuls of mushrooms across the lasagna and then top with a thick layer of fresh spinach (it will steam while in the oven). Sprinkle generously with mozzarella. Add another layer of sauce and sprinkle with some torn fresh basil leaves. Repeat the process two more times, top with a final layer of noodles, sauce, and a few dollops of ricotta. Top each dollop of sauce with a whole, fresh basil leaf. Note: There can never be enough sauce. If you see any naked noodles, drown in sauce. If you have any leftover, arrange it next to the cooked lasagna, and allow guests to drizzle it over the final product if they so choose.

Cover the lasagnas with foil, place in the oven, and bake for 45 minutes, remove the foil and bake for another 15 to 30 minutes. The lasagna is ready when the cheese is melted and bubbling, the noodles are cooked, and the middle is hot.

Remove from the oven and allow to sit for at least 15 minutes before serving.

Preparation Time: 2 hours 30 minutes
Serves: Did I say sixty?