In our first week back from rest month, I decided to change up the menu and make lasagna. I used this recipe from the book On Top of Spaghetti which is an excellent book that I highly recommend. I really wanted to make fresh pasta for this meal, so I came in on Saturday to crank it out. Not knowing exactly how much lasagna to make, I planned for 150 people, which (according to the recipe) meant 25 lbs. of fresh pasta. Now, fresh pasta isn't difficult to make. But on this scale, one small consumer-grade pasta roller doesn't do the job. Six hours later, with some help, all the pasta was done. One tip: if you don't use the noodles immediately, dust them with coarse cornmeal. Flour will just be absorbed by the noodles and you'll end up with a lump of dough.
The recipe went really well, but it took 2 hours, which meant we were 30 minutes over. I underestimated how long it would take to boil 25 pounds of pasta, as that was the biggest time constraint. We made 12 hotel pans of lasagna: 6 without meat, 1 with meat but without dairy, and 5 with meat and dairy. In the end we had 4 trays of no-meat lasanga left over, and I believe the count was about 120 people. The team's general consensus was that this would be manageable next time if we cut the amount by 2/3 and only made 8 trays.
We also made a salad with baby spinach, dried cranberries, and cucumber with a lemon vinaigrette which I think turned out really well. I believe we had 2 large boxes of spinach which turned out to be just the right amount (need to find out size). Luckily we were given leftover berry crisp to serve as dessert.