On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
> wrote:

>I am in the market for a new baking dish, but most of the lasagna pans I see
>that are in my price range (and are not the ones known for breaking) are
>only 2" or thereabouts, deep. I just don't think that is deep enough! Last
>time I made lasagna, I used my 9 x 13 Pyrex baker and I think the only
>reason that worked was that I didn't put layers of cheese in there. Often I
>just buy the foil pans because they are nice and deep. But I prefer not to
>go that route.
>
>I would use this dish for more than just lasagna. The pan that I had and
>loved (until it got a huge chip in it) was a Paula Deen one from Walmart.
>They no longer carry it and I wouldn't get that kind again anyway. And not
>just because her name was on it. I probably used the dish maybe 6 times (if
>that) so I feel that it should have held up better.
>
>So... How deep is the pan that you normally use for lasagna?
>

Don't get a Giada deLaurentis pan -- they are on recall.
Janet US