On Thu, 25 Jul 2013 07:46:54 -0700, "Julie Bove"
> wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> 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?
>>>
>>
>> What I do, since it is just the two of us, is that I make it in two
>> non-stick, 9x5 bread loaf pans. One pan full provides a meal and
>> leftovers and the second pan gets frozen for another meal.
>> Janet US
>
>I guess that would work but... That would leave me with a lot of leftover
>ingredients.
>
No, you just make(use) enough for one bread pan. Mozz comes in small
amounts, you can get small jars of marinar sauce, you can get small
amounts of sausage or ground beef. Or, if you must get larger
amounts, the two bread pans will use a full recipe of lasagna, or all
the other ingredients freeze well. Or, you can just try to figure out
something else.
Janet US