6 full size pans of lasagna, about 120 servings
4 full size pans of metnalls (meatballs???) with rice, about 64 servings

2 full size pans of baked beans- about 50 servings; I would do a meatless white bean or black bean dish for color and to serve any non-meat eaters as an entree

taco salad, see my out of the trash bag walking taco salad this site, chips to the side to prevent sog
broccoli salad, 2 gallons per 100

potato salad, 4 gallons per 100. With this menu, which is high carb, consider a green salad instead, see the plan for 100 page

rolls and butter, 12 pounds rolls and 3 pounds butter per 100. With this menu I would do Italian bread or baguettes

wedding cake, consult your baker. If cost is an issue, ask about a groom's cake or kitchen cakes (flavor of wedding cake but flat sheets, allowing a smaller deco cake)
chocolate chip cookies, do small, no nuts, 2 per person

fruit-you can use the fruit tray page for help. With wedding reception, I STRONGLY suggest this as part of an appetizer plan: This is a big party, and they will be standing around for nearly an hour after the service while you do photos, etc. and your staff is trying to get the buffet set. Here is a quote from my upcoming article:

A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. Day of, your party will require 3-4 people in the kitchen and about 10 people out front to set up, serve and clean up the party. None of these can be wedding guests- they will be working during he service.

By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two drink choices if one punch is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; maybe shrimps if budget permits.

One appetizer service area is usual for each 100 guests.

www.ellenskitchen.com/bigpots/appetiz2.html

The make ahead spinach dish there is also an option as a vegetable, or make ahead a roast veggie mix with summer squash, peppers, etc., dressed with olive oil and herbs, which traditionally can be served at room temp.

Then a big green salad or a caprese salad with cherry tomatoes and fresh mozzarella and fresh basil; and good bread (Italian or baguette) with dipping oil on the tables, about 18 pounds.

Also, how many pounds of meat do you prepare for 150 people?

www.ellenskitchen.com/cooktalk/pansmeas.html
veggies and beans, 2/3 cup per person. Potato dishes, 3/4 cup per person.

Use the plan for 100 meat tables for your mea, they are very precise. Do 1 1/2 times the amount for 100.