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.

Foil pans are too flimsy for something heavy and wet like lasagna, a
serious accident waiting to happen. And what price range are you
talking? I don't believe in pricey designer label cookware, for
instance I'd never consider an All-Crap pan.

>So... How deep is the pan that you normally use for lasagna?

I have several non-stick roasting pans that are suitable for lasagna,
several sizes, my largest is non-stick coated carbon steel 19" X 13" X
3 1/2" deep and barely fits in my oven, cost less than $20 more than
20 years ago. I like my SS Farberware roasting pans a lot, I have all
three sizes. This one should work well and the price is right:
http://www.amazon.com/Nordic-Ware-La...pd_sim_sbs_k_1