Beef Sausage Lasagna

Beef Sausage Lasagna

  • 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



  1. Combine beef, garlic powder, onion powder, sage and crushed red pepper in large bowl, mixing lightly, but thoroughly. 
  2. Brown beef, breaking into 1/2-inch crumbles and stirring occasionally until internal temperature reaches 160°F.*  Stir in marinara and tomatoes.  *
  3. Lasagna: Combine ricotta cheese, eggs and spinach in a large bowl. 
  4. 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
  5. 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.
  6. Garnish with Parmesan cheese, as desired.
  7. Serve hot. 
*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.