I just made this in quantity for 60 people! I multiplied the recipe times 5 and put it in two restaurant-type deep bins, maybe 12 x 20 inches and 5 inches deep, for my church group. It was a huge hit, but I did make some changes. I made the Alfredo sauce with the Quick and Easy Alfredo Sauce recipe from allrecipes, multiplying that recipe by three to get the 10-12 cups needed. Going by reviews, I doubled the eggs -- actually I used a dozen eggs instead of 10, so a bit more, to give it more cohesiveness. I doubled the mushrooms, added some chopped red pepper, added onions (used frozen chopped onions) and sauteed the veggies the night before. Note, there was quite a bit of liquid from the sauteed vegetables, and I did drain off about half of that before putting the lasagne together. That helped the lasagne hold together. I used flat sheets of no-boil lasagne, and turned out to need only about 2/3 of the weight of noodles, probably because they were flat. I used much more cheese than the recipe stated, using about 3 pounds of mozzarella inside the lasagne and 2 pounds of shaved Parmesan on top (so for the original non-multiplied recipe, this would be 1 pound of cheese instead of 1/2 cup). The shaved Parmesan on top added wonderful flavor. And when I uncovered the lasagne, I sprinkled it with Panko crumbs, per another reviewer, for a crunchy topping. What a hit! This is a great recipe!
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I just made this in quantity for 60 people! I multiplied the recipe times 5 and put it in two...