Expert: Teri Davis Newman - 4/13/2009

Question
QUESTION: Hi Teri, I think I have read almost every page of q&a's with your name on it and I would love your input.  I am planning my wedding for November 7th and my fiance and I would love to serve lasagna. Lasagna for 200! Freeze or prepair ahead of time and keep in the frig? I really don't know how to go about doing this.  And when it comes to the cooking how do I keep it warm? Any help would make a world of difference between freaking out and having a little bit of control.  :)

Thanks so much can't wait to hear from you.

ANSWER: Rachel, I am floored that you would actually read all my Q&A's LOL and flattered that you took the time and last but not least delighted that you enjoyed them!
You can only keep lasagne in the fridge for 3-4 days before it really needs to be cooked and served--BUT if you freeze it it will take twice as long to cook so here's my first totally EXCELLENT suggestion!! <wink, smile> Make all of the lasagne ahead and freeze it but defrost it before the big day so that it will only take about 45 minutes to cook instead of 90. I'd take it out of the freezer 3 days before the wedding and tuck it into the fridge and it should be thawed and ready to pop into the oven on the big day! The second suggestion is that you use my sauce recipe which makes awesome lasagne and if you need a recipe for the ricotta mix to put in it, let me know!  If you need any further assistance, don't hesitate to ask and Congratulations on you wedding!

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QUESTION: oh great! I have your recipe for the sauce I got from someone elses question! :) I would love your recipe for the ricatta!

I just have one more question about when to start cooking?...how far ahead of time and will warmers keep it warm and then put them into the chaffing dishes as needed?

thanks so much and happy easter :)

rachel

ANSWER: 1 batch of this for each pan of lasagne.
1 lb ricotta
1 egg
1/2 tsp garlic
1 tsp parsley
1 pinch of nutmeg (just a HINT is all you want)
Mix together and spread over noodles for a middle layer or drop random dollops in as you layer the noodles.
The warmers will keep the lasagne piping hot for at least an hour to 90 minutes, so for the proper timing you will need to cook the first 6-8 pans and put them in the warmers an hour before the reception starts and start cooking the second batch as soon as you pull the first ones out--the second batch can sit on the counter for 10-15 minutes to 'firm up' a bit while you pull the first round of pans out of the warmers--but with 200 to feed you'll need to get round 3 in the oven as soon as you pull round 2 out.  My feeling on this is that you will need to have 20-24 pans of lasagne for 200 people depending on the size of the pans. I don't know how much oven space you will have at your venue site--but if you have space for 10 pans you can serve everything in 2 rounds--but again I haven't seen it.  You aren't getting married in the St Louis area by any chance are you?  I'm a wedding planner there and I could look at your venue if you were anywhere close.  I also travel quite a bit so if you are anywhere I have to trave to, I can look at it.  I'd suggest you make your lasagne using what is called 'hotel pans' which you can buy disposable (and designed to fit in a warmer)at Costco or Sam's. They come in full and half pan sizes with the full size being QUITE large and if you use a full size hotel pan it should feed 20 people so you will need to make 10 of them--and you will need a double batch of cheese for a full hotel pan. If you need more help, don't hesitate to ask!  Happy Easter to you too sweetie!

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QUESTION: thank you so much Teri! you have been a great help...and no I'm not in St. Louis...I WISH..I love that city! i'm in east texas :)...thanks again for all you help!

Answer
If there's anything else I can do, don't hesitate to ask. You can email me directly if you need further assistance!  Costco also sells the wire warmers for a reasonable price and you'll need a case of their canned fuel--each can burns just about 2 hours so you'll need to keep a timer on them to be sure.  The key to keeping a warmer at the right temperature is to start with boiling water in the bottom and HOT food to go into it--while the warmer is great at keeping food hot, they are TERRIBLE at heating food--you can't put cold food in them and expect it to cook or heat because it won't.  The wire holders have a place to set the fuel built into them and they are reusable for many parties in the future--I get a LOT of use from mine.  You'll want to drape a piece of foil over the lasagne pans to make sure they stay hot--it will make a huge difference.