"bworthey" wrote:
> "Julie Bove" wrote:
>
> > You could start by cooking 1.5 lb. of meat then weighing or measuring it
> > to see how much it is after cooking it. Since I'm sure you can't possibly
> > cook all that meat up at once.

Wtf not... pots are available in all sizes, and no law says you can't
brown meat in as many pans at the same time as you have burners.

> This seemed like one of the easiest solutions, but I"m hoping not one of the
> more time consuming, but is probably the one I will do.

>From the size pot used to brown the meat it should be easy to
interpolate the volume of cooked meat (ie. an 8 qt pot half full = 4
qts... this is cooking, not pharmacy, precision is not very
important... not every portion will contain the same amount of meat
anyway), then divide by how many pans of lasagna and convert to cups,
use a measuing cup or there are ladles that are made in various volume
increments; 2 oz, 4 oz, 8 oz, 16 oz, etc. If you're too stingy to buy
ladles save up a set of variously sized empty tin cans. I would
strongly suggest you obtain a couple three larger/deeper lasagna
pans... it's really quite stupid to prepare so many small pans of
lasagna. If you don't want to invest in large pans there are large
aluminum disposable pans that cost very little... double them up for
strength. When I'm going to be carrying a caserole somewhere I cook
in a disposable aluminum pan placed into a regular roasting pan to
facilitate handling, then I have no dirty pan to bring home and no
clean up.