Giant Lasagna Recipe for a Crowd (Fish Pan Lasagna)
There is a legendary status afforded to the cook who can feed an entire room with a single, bubbling tray of comfort. The “Fish Pan Lasagna”—named for the oversized, deep roasting pans often used for poaching fish—is the ultimate solution for large family gatherings, holiday potlucks, or neighborhood celebrations.
This recipe is built for scale without sacrificing the soulful, layered integrity of a traditional Italian bake. It is an architectural marvel of pasta, rich meat sauce, and molten cheese, designed to provide dozens of perfect, hearty slices. It is the kind of meal that turns a large gathering into a communal experience, where everyone leaves the table feeling fully cared for.
This recipe matters because it streamlines the logistics of hosting. By consolidating multiple smaller batches into one giant, high-capacity pan, you save oven space and ensure that every guest gets a hot, uniform serving at the same time. It is a time-saving, crowd-pleasing masterpiece that proves bigger truly can be better.
Ingredients
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3 boxes (16 oz each) Lasagna noodles (Standard or no-boil)
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4 pounds Ground beef (Or a mix of beef and Italian sausage)
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3 large jars (24 oz each) High-quality marinara sauce
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2 large Yellow onions (Finely diced)
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6 cloves Fresh garlic (Minced)
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3 pounds Ricotta cheese
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4 large Eggs (Lightly beaten)
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4 cups Shredded mozzarella cheese
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2 cups Grated Parmesan cheese
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1/4 cup Fresh parsley (Chopped)
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2 tablespoons Dried oregano
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Salt and black pepper (To taste)
Instructions
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Preheat your oven to 375°F and lightly grease a giant roasting pan (approximately 12×18 inches or a deep “fish pan”).
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In a very large pot, brown the ground meat with the diced onions until fully cooked; drain the excess fat.
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Stir in the minced garlic, marinara sauce, and dried oregano. Simmer the meat sauce for 15 to 20 minutes to allow the flavors to deepen.
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While the sauce simmers, combine the ricotta cheese, beaten eggs, half of the Parmesan, and the fresh parsley in a large bowl.
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If using standard noodles, boil them in a large pot of salted water until very al dente (about 2 minutes less than the box instructions) and drain.
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Spread a thin layer of meat sauce across the bottom of the giant pan to prevent sticking.
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Arrange a layer of noodles over the sauce, overlapping them slightly to create a sturdy base.
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Spread a third of the ricotta mixture over the noodles, followed by a generous layer of meat sauce and a handful of mozzarella.
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Repeat the layers (noodles, ricotta, sauce, mozzarella) until the pan is nearly full, finishing with a final layer of noodles topped with the remaining sauce and a thick blanket of mozzarella and Parmesan.
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Cover the pan tightly with greased aluminum foil and bake for 45 minutes; remove the foil and bake for an additional 15 to 20 minutes until the cheese is golden and the edges are bubbling.
Why This Recipe Works
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Using a deep roasting pan allows for more layers than a standard 9×13 dish, resulting in a more impressive, “skyscraper” slice that holds its heat longer.
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Mixing eggs into the ricotta acts as a binder, ensuring that when you cut into this giant tray, the slices hold their shape rather than sliding apart.
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Simmering the sauce with the meat and aromatics before layering creates a cohesive “gravy” that softens the noodles perfectly during the long bake.
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Overlapping the noodles slightly at the edges of the large pan creates a structural perimeter that prevents the sauce from leaking out during the serving process.
Tips for Best Results
Let it rest. This is the most important step for a giant lasagna. You must let the pan sit for at least 20 to 30 minutes after taking it out of the oven. This allows the cheese to set and the layers to compress, making it much easier to cut clean, beautiful squares.
Grease your foil. Before covering the pan, lightly spray the underside of the aluminum foil with cooking oil. This prevents the melted mozzarella from sticking to the foil and being pulled off when you go to brown the top.
Standardize your noodles. If you are new to large-scale lasagna, standard boil noodles are often easier to handle in a giant pan as they are more pliable and less likely to leave “crunchy” spots than no-boil varieties.
Variations & Substitutions
For a “Veggie Feast,” replace the meat with 4 pounds of sautéed spinach, mushrooms, and zucchini. Ensure you squeeze all moisture out of the vegetables before adding them to the sauce to avoid a watery lasagna.
If you want a “White Lasagna” version, swap the marinara for a homemade Alfredo or Béchamel sauce and use shredded chicken and baby spinach as your primary filling.
To make this “Extra Spicy,” use hot Italian sausage and add a tablespoon of crushed red pepper flakes to the sauce mixture during the simmering phase.
Frequently Asked Questions
How many people does a fish pan lasagna feed?
Depending on the depth of your pan and the size of your slices, a giant 12×18 pan typically serves between 20 and 24 hungry adults.
How do I store and reheat such a large amount?
Slice the leftovers into individual portions and store them in airtight containers. Lasagna reheats beautifully in the oven (covered) or microwave. It also freezes exceptionally well for up to three months.
Can I assemble this the day before?
Yes, and it is highly recommended! Assemble the lasagna, cover it tightly, and refrigerate overnight. Increase the initial covered baking time by about 15 minutes to account for the cold temperature of the pan.
What if my pan isn’t deep enough?
If you don’t have a specialized fish pan or deep roaster, you can split this recipe between two or three standard 9×13 baking dishes. The cooking time will remain roughly the same.
There is a magnificent, generous spirit in a meal that can feed a whole community. The Giant Lasagna is a reminder that the best food is that which is shared with as many people as possible. We hope this towering, cheesy classic becomes the highlight of your next big celebration.
