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?

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



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

About 4". Tramintina aluminum pan bought at Wal Mart at least 15
years ago. Doubles as a roasting pan too.

Ed Pawlowski wrote:

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

> About 4". Tramintina aluminum pan bought at Wal Mart at least 15
> years ago. Doubles as a roasting pan too.

Same as mine: 10 cm, or 4". It's non-stick aluminum and I use it for almost
everything I bake: roast with potatoes, pasta al forno, lasagne, zucchini
pie, erbazzone...
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"Ed Pawlowski" > wrote in message
...
> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
> > wrote:
>
>
>
>>
>>So... How deep is the pan that you normally use for lasagna?
>>
>
> About 4". Tramintina aluminum pan bought at Wal Mart at least 15
> years ago. Doubles as a roasting pan too.

Thanks!

"ViLco" > wrote in message
...
> Ed Pawlowski wrote:
>
>>> So... How deep is the pan that you normally use for lasagna?
>
>> About 4". Tramintina aluminum pan bought at Wal Mart at least 15
>> years ago. Doubles as a roasting pan too.
>
> Same as mine: 10 cm, or 4". It's non-stick aluminum and I use it for
> almost everything I bake: roast with potatoes, pasta al forno, lasagne,
> zucchini pie, erbazzone...

Thanks! I do have a deep roasting pan. Just never thought to do lasagna in
it.

Julie Bove wrote:
>
> So... How deep is the pan that you normally use for lasagna?

Try searching Pinerest for lasagna, Julie.

LOL! I'm *JUST* kidding!

I absolutely *love* lasagna and you would think I'd make it more often than
once a year or so. I'm planning to make it soon. I only do so when I have
my homemade spaghetti sauce and I made a large batch several weeks ago. (I
hope I still have enough left to make lasagna).

Whenever I make lasagna, I use two pans every time. The first pan used is a
9 X 13 Pyrex baking dish (it's about 2.5 inches deep). After filling that up
to the top, I still have lots of leftover filling and pasta. So I then fill
up a Pyrex bread pan with the leftovers and they do fill it right up too.

I will cover and freeze the 9 x 13 pan, then I will cook the bread pan of
it. This one will give me 3 generous meals (for one). I'll eat those and be
happy, then later on I'll cook the frozen 9 x 13 pan full for another
multi-day lasagna feast. Of course, once I bake that, I can store
meal-sized portions in the freezer using my ancient tupperware bowls with
the lids that still provide a good seal after all these years.

G.

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

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

On 7/25/13 5:31 AM, Julie Bove wrote:

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

Four inches plus. I'm with you -- I like extra depth so I can get at
least four layers in there.

-- Larry

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

On Thu, 25 Jul 2013 07:01:30 -0600, Janet Bostwick
> wrote:

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

What on earth for?

--
Food is an important part of a balanced diet.

On Thu, 25 Jul 2013 07:05:43 -0600, Janet Bostwick
> wrote:

> 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

Great idea! I'd only use one though. Making lasagna isn't so hard
that I'd want to freeze it.

--
Food is an important part of a balanced diet.

On 7/25/2013 10:22 AM, Brooklyn1 wrote:
> 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.

I'm not sure what she's making if she doesn't put cheese in lasagna.

IMHO the foil pans are for something like taking to a pot-luck, where
you don't care if you never get the pan/dish back. I wouldn't use them
to cook dinner for friends and family. Then again, she also loves paper
plates so maybe disposable foil pans are just the ticket.

Jill

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?
>
>


Normal pyrex dish (probably Anchor-Hocking brand), except mine is a
15x10 instead of 13x9 (holds 4 liters) I can /just/ fit a pound of
noodles in it, plus all the meat and cheese and other goodies.

An extra-deep 13x9 would be better.

Bob

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> So... How deep is the pan that you normally use for lasagna?
>
> Try searching Pinerest for lasagna, Julie.
>
> LOL! I'm *JUST* kidding!
>
> I absolutely *love* lasagna and you would think I'd make it more often
> than
> once a year or so. I'm planning to make it soon. I only do so when I
> have
> my homemade spaghetti sauce and I made a large batch several weeks ago. (I
> hope I still have enough left to make lasagna).
>
> Whenever I make lasagna, I use two pans every time. The first pan used is
> a
> 9 X 13 Pyrex baking dish (it's about 2.5 inches deep). After filling that
> up
> to the top, I still have lots of leftover filling and pasta. So I then
> fill
> up a Pyrex bread pan with the leftovers and they do fill it right up too.
>
> I will cover and freeze the 9 x 13 pan, then I will cook the bread pan of
> it. This one will give me 3 generous meals (for one). I'll eat those and
> be
> happy, then later on I'll cook the frozen 9 x 13 pan full for another
> multi-day lasagna feast. Of course, once I bake that, I can store
> meal-sized portions in the freezer using my ancient tupperware bowls with
> the lids that still provide a good seal after all these years.

I have used those two pans too. I just want to get rid of my Pyrex!

"Janet Bostwick" > wrote in message
news
> 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

I know. And the Rachael Ray ones are prone to breaking too.

"sf" > wrote in message
...
> On Thu, 25 Jul 2013 07:01:30 -0600, Janet Bostwick
> > wrote:
>
>> Don't get a Giada deLaurentis pan -- they are on recall.
>
> What on earth for?

They break in the oven. Seems that many are doing that and it's not just
the Pyrex. I was looking at Kohl's. I can't remember the name now but it
sounded Spanish. They had a brown and a black pan. Looked the same other
than color. The black one got good reviews. Most of the ones who bought
the brown one said it either arrived broken or broke during use within the
first 6 uses.

"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.

"pltrgyst" > wrote in message
...
> On 7/25/13 5:31 AM, Julie Bove wrote:
>
>> So... How deep is the pan that you normally use for lasagna?
>
> Four inches plus. I'm with you -- I like extra depth so I can get at least
> four layers in there.

That's my thinking. I have bought an assortment of lasagna pans over the
years and none were deep enough. My MIL had some great ones! Also some
really huge pie plates.

"Brooklyn1" > 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.
>
> 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.

Agree with you there. I have to put them on a cookie sheet. I am hoping to
find one for $35 or less. Might go as high as $40. But it seems like the
ones that are deep enough are more like $80 and up. I'd just as soon make
do with what I have than pay that.
>
>>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

That is a little deeper. But this looks better still!

http://www.onestopplus.com/Product.a...:referralID=NA

I was hoping to avoid a metal pan because it doesn't work so well to store
leftovers in metal when they contain tomato. But I might just get that one.
Never would have thought to look there for it!

I do have a two big roasters. One being the old fashioned speckled finish.
It's huge and lidded. The other is similar in design to these lasagna pans
but it has issues. It tends to warp slightly when in use in the oven and
then for some weird reason it's super slippery on the bottom. Like it has
been greased. When I open the oven door, I have to stand there with mitts
in hand waiting to catch it because once in a while it will come shooting
out at me. Once it even landed on the floor! Thankfully that time it
wasn't over full. I was roasting some kind of vegetables in it. Can't
remember what now. By some miracle nothing spilled and no damage to the
flooring. It did only cost me something like $10 and I have had it for
years so I guess I can't complain too much.

"jmcquown" > wrote in message
...
> On 7/25/2013 10:22 AM, Brooklyn1 wrote:
>> 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.
>
> I'm not sure what she's making if she doesn't put cheese in lasagna.

I did post of my lasagna when I made it. I got the idea from Chirstina
Pirello who is a vegan chef. She said not to put tofu in lasagna as it
doesn't belong there and that you can in fact make it with no cheese at all.
She said if any of your guests really do want cheese, to just put it on the
top of their portion. She had these really cool, deep, individual dishes
that she used.

Mine was not vegan. I did put meat in my sauce and I put a layer of
zucchini in the middle like I always do. I cut it in squares to serve and
put some mozzarella and parmesan on my husband's portion, nuking it just
long enough to melt the cheese. No complaints from him.
>
> IMHO the foil pans are for something like taking to a pot-luck, where you
> don't care if you never get the pan/dish back. I wouldn't use them to
> cook dinner for friends and family. Then again, she also loves paper
> plates so maybe disposable foil pans are just the ticket.

That is what I used to use them for. Because the way I would normally make
it, with cheese, makes such a huge amount, I would generally only make it
for a potluck. However... Potlucks seem to be a thing of the past, at
least in this area so I'm not likely to be doing that any time soon.

I am thinking of making a chicken lasagna for Angela using the lasagna
noodles, chicken and chicken gravy.

On Thu, 25 Jul 2013 07:46:12 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 25 Jul 2013 07:01:30 -0600, Janet Bostwick
> > > wrote:
> >
> >> Don't get a Giada deLaurentis pan -- they are on recall.
> >
> > What on earth for?
>
> They break in the oven. Seems that many are doing that and it's not just
> the Pyrex. I was looking at Kohl's. I can't remember the name now but it
> sounded Spanish. They had a brown and a black pan. Looked the same other
> than color. The black one got good reviews. Most of the ones who bought
> the brown one said it either arrived broken or broke during use within the
> first 6 uses.
>
Oh, man... that's not good!

--
Food is an important part of a balanced diet.

pltrgyst wrote:
>
> I'm with you -- I like extra depth.
>
> Larrrwy

Another Larrrwy!!! hehehe

On Thu, 25 Jul 2013 09:41:45 -0500, zxcvbob >
wrote:

>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?
>>
>>
>
>
>Normal pyrex dish (probably Anchor-Hocking brand), except mine is a
>15x10 instead of 13x9 (holds 4 liters) I can /just/ fit a pound of
>noodles in it, plus all the meat and cheese and other goodies.
>
>An extra-deep 13x9 would be better.

I wouldn't do lasagna in glass.

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

Brooklyn1 wrote:
>
> Foil pans are too flimsy for something heavy and wet like lasagna, a
> serious accident waiting to happen.

Foil pans work just fine provided you have the sense to place them on a
baking sheet to provide support.

On Thu, 25 Jul 2013 11:16:33 -0600, Janet Bostwick
> wrote:

> On Thu, 25 Jul 2013 07:46:54 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Janet Bostwick" > wrote in message
> .. .
> >>>
> >>
> >> 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.

But, but, but... it's all about why it won't work. Never mind that
she could make her husband a pan of lasagna with cheese in it.


--
Food is an important part of a balanced diet.

On Thu, 25 Jul 2013 13:25:57 -0500, "Pete C." >
wrote:

>
> Brooklyn1 wrote:
> >
> > Foil pans are too flimsy for something heavy and wet like lasagna, a
> > serious accident waiting to happen.
>
> Foil pans work just fine provided you have the sense to place them on a
> baking sheet to provide support.

That's too easy.

--
Food is an important part of a balanced diet.

jmcquown wrote:
> On 7/25/2013 10:22 AM, Brooklyn1 wrote:
>> 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.
>
> I'm not sure what she's making if she doesn't put cheese in lasagna.

I think as long as you're using lasagna you can call it lasagna. Same
goes for ziti.

"zxcvbob" > wrote in message
...
> 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?
>
>
> Normal pyrex dish (probably Anchor-Hocking brand), except mine is a 15x10
> instead of 13x9 (holds 4 liters) I can /just/ fit a pound of noodles in
> it, plus all the meat and cheese and other goodies.
>
> An extra-deep 13x9 would be better.

Yes, it's a perfect size that way. Just wish it were deeper.

On Thu, 25 Jul 2013 11:30:20 -0700, sf > wrote:

>On Thu, 25 Jul 2013 11:16:33 -0600, Janet Bostwick
> wrote:
>
>> On Thu, 25 Jul 2013 07:46:54 -0700, "Julie Bove"
>> > wrote:
>>
>> >
>> >"Janet Bostwick" > wrote in message
>> .. .
>> >>>
>> >>
>> >> 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.
>
>But, but, but... it's all about why it won't work. Never mind that
>she could make her husband a pan of lasagna with cheese in it.

Yes. I had thought that she could make a regular lasagna for her
husband or family and one that meets her needs. But I couldn't see
that going over.

I suspect strongly that I will now have to make a lasagna soon to kill
a sudden craving.
Janet US

"sf" > wrote in message
...
> On Thu, 25 Jul 2013 07:46:12 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 25 Jul 2013 07:01:30 -0600, Janet Bostwick
>> > > wrote:
>> >
>> >> Don't get a Giada deLaurentis pan -- they are on recall.
>> >
>> > What on earth for?
>>
>> They break in the oven. Seems that many are doing that and it's not just
>> the Pyrex. I was looking at Kohl's. I can't remember the name now but
>> it
>> sounded Spanish. They had a brown and a black pan. Looked the same
>> other
>> than color. The black one got good reviews. Most of the ones who bought
>> the brown one said it either arrived broken or broke during use within
>> the
>> first 6 uses.
>>
> Oh, man... that's not good!

That's why I am frightened to buy one. I think I will go with the metal one
from One Stop Plus. Might be able to replace my slippery roaster and kill
two birds with one stone!

"Janet Bostwick" > wrote in message
...
> 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

I don't use jarred sauce. And it's the Ricotta that I always have leftover.
When I make it with cheese that is. Plus there are leftover noodles. Just
seems to me to be a lot of work for a small amount. The way I make mine, a
full recipe would fill four bread pans at least.

"sf" > wrote in message
...
> On Thu, 25 Jul 2013 11:16:33 -0600, Janet Bostwick
> > wrote:
>
>> On Thu, 25 Jul 2013 07:46:54 -0700, "Julie Bove"
>> > wrote:
>>
>> >
>> >"Janet Bostwick" > wrote in message
>> .. .
>> >>>
>> >>
>> >> 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.
>
> But, but, but... it's all about why it won't work. Never mind that
> she could make her husband a pan of lasagna with cheese in it.

I doubt that I would do that. He is not the lasagna lover in this house.
He would rather eat a cheeseburger or a frozen pizza!

"Pete C." > wrote in message
...
>
> Brooklyn1 wrote:
>>
>> Foil pans are too flimsy for something heavy and wet like lasagna, a
>> serious accident waiting to happen.
>
> Foil pans work just fine provided you have the sense to place them on a
> baking sheet to provide support.

That's what I do.

On 7/25/2013 3:21 PM, Julie Bove wrote:
> "sf" > wrote in message
> ...
>> On Thu, 25 Jul 2013 07:46:12 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Thu, 25 Jul 2013 07:01:30 -0600, Janet Bostwick
>>>> > wrote:
>>>>
>>>>> Don't get a Giada deLaurentis pan -- they are on recall.
>>>>
>>>> What on earth for?
>>>
>>> They break in the oven. Seems that many are doing that and it's not just
>>> the Pyrex. I was looking at Kohl's. I can't remember the name now but
>>> it
>>> sounded Spanish. They had a brown and a black pan. Looked the same
>>> other
>>> than color. The black one got good reviews. Most of the ones who bought
>>> the brown one said it either arrived broken or broke during use within
>>> the
>>> first 6 uses.
>>>
>> Oh, man... that's not good!
>
> That's why I am frightened to buy one. I think I will go with the metal one
> from One Stop Plus. Might be able to replace my slippery roaster and kill
> two birds with one stone!
>
>

A nice ceramic baker would do the trick and provide the thermal mass.

http://www.bedbathandbeyond.com/prod...p?SKU=40519821

Le Creuset® 3-Quart Rectangular Dish - Marseille

$54.99 ea.

Pricey...yes...but you only need buy it once.

I love Le Creuset's stuff.

"tert in seattle" > wrote in message
...
> jmcquown wrote:
>> On 7/25/2013 10:22 AM, Brooklyn1 wrote:
>>> 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.
>>
>> I'm not sure what she's making if she doesn't put cheese in lasagna.
>
> I think as long as you're using lasagna you can call it lasagna. Same
> goes for ziti.

Same goes for any pasta.

Julie Bove wrote:
>
> I have used those two pans too. I just want to get rid of my Pyrex!

Why is that?

G.

On Thu, 25 Jul 2013 14:23:03 -0700, "Julie Bove"
> wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> 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
>
>I don't use jarred sauce. And it's the Ricotta that I always have leftover.
>When I make it with cheese that is. Plus there are leftover noodles. Just
>seems to me to be a lot of work for a small amount. The way I make mine, a
>full recipe would fill four bread pans at least.
>

You don't cook more noodles than you need. Figure how many layers you
want and how many noodles for each layer. Simple. Ricotta freezes
perfectly for the next batch.
Janet US

"Pete C." wrote:
>Brooklyn1 wrote:
>>
>> Foil pans are too flimsy for something heavy and wet like lasagna, a
>> serious accident waiting to happen.
>
>Foil pans work just fine provided you have the sense to place them on a
>baking sheet to provide support.

I knew someone who doesn't know how to cook would say that... placed
on a pan it's tantamount to a double boiler and won't bake properly.