Okay, I posted about this a while back, below is the original message I
posted. Basically I am working to cook enough lasagna, salad, and bread for
~80 people on two different nights. I think I've gotten everything figured
out except scheduling for the day of the cook. Someone suggested cooking
the lasagna a day ahead, which I'm really thinking about doing because to me
the lasagna is better the next day anyway. If I do that, my question is
this, how long do I give them to reheat and do I put the whole pans in the
oven? The ovens look like they will hold about 4 9X13 pans and there are
two ovens, which will give me 8 pans at a time. The other question I have,
and I think I know th answer to this one, is do I need to allow for more
cooking time having that much in there at once? The church where I'll be
cooking also has one of the things to keep food warm (not sure what the
correct name is), but its a vertical machine that you can put pans
in,...I've never used one of these before and would assume this would not be
ideal to warm the lasagna back up for the night of the actual dinner. Any
other thoughts tips would be greatly, greatly appreciated!

Thanks,

B-Worthey