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.

Chinese lasagna... Moo Shu Wop! LOL

On Thu, 25 Jul 2013 16:48:47 -0600, Janet Bostwick
> wrote:

>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
m...
>>>>> 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

I never make a small lasagna, it's too much work to make a tiny one,
and lasagna freezes very well. I typically make a lasagna with no
less than three pounds of noodles.

On 7/25/2013 5:21 PM, Janet Bostwick wrote:

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

Same here!

--
CAPSLOCK–Preventing Login Since 1980.

"casa bona" > wrote in message
...
> 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.

But it's not deep enough.

"casa bona" > wrote in message
...
> 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.

Not deep or big enough for lasagna.

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

I did make one that meets my needs. I did post of it. But I will not
bother to make something like that in a small size because the way I make it
would lead to lots of leftover stuff that I would have to find another use
for.

On 7/25/2013 9:50 PM, Julie Bove wrote:
> "casa bona" > wrote in message
> ...
>> 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.
>
> But it's not deep enough.
>
>
OK, but it is so nicely made.

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

I don't like to keep leftover lasagna noodles. Extra bagged pasta is fine
because it takes up less space. But you can't make the lasagna box smaller.
And I no longer have an extra freezer. No room in my freezer now for proper
food. So I have to buy as needed. Freezer is being use mostly for
strawberry fruit bars now and not a lot else.

"Brooklyn1" > wrote in message
...
> On Thu, 25 Jul 2013 16:48:47 -0600, Janet Bostwick
> > wrote:
>
>>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
om...
>>>>>> 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
>
> I never make a small lasagna, it's too much work to make a tiny one,
> and lasagna freezes very well. I typically make a lasagna with no
> less than three pounds of noodles.

Agree. The way I make it is a lot of work. I would only ever make a big
one.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I have used those two pans too. I just want to get rid of my Pyrex!
>
> Why is that?

It's potentially unsafe.

"Brooklyn1" > wrote in message
...
> "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.

Wrong. Bakes just fine. So do my Airbake cookie sheets.

"The Other Guy" > 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.
>
> That's pretty much standard for lasagna.
>
> I use a foil turkey roasting pan for mine, doubled for strength.

Maybe mine is atypical then. I like it really thick.

"casa bona" > wrote in message
...
> On 7/25/2013 9:50 PM, Julie Bove wrote:
>> "casa bona" > wrote in message
>> ...
>>> 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.
>>
>> But it's not deep enough.
>>
>>
> OK, but it is so nicely made.

Yes but I don't need anything that size.

"The Other Guy" > wrote in message
...
> On Thu, 25 Jul 2013 20:58:03 -0700, "Julie Bove"
> > wrote:
>
>>
>>"The Other Guy" > 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.
>>>
>>> That's pretty much standard for lasagna.
>>>
>>> I use a foil turkey roasting pan for mine, doubled for strength.
>>
>>Maybe mine is atypical then. I like it really thick.
>
> Me too, but caution when serving it allows foil to work fine.
>
> Mine typically weights more than 10 pounds.

Never weighed mine but it's super heavy even in a foil pan and makes a good
20 servings.

On Thu, 25 Jul 2013 21:36:53 -0700, The Other Guy
> wrote:

> On Thu, 25 Jul 2013 20:56:15 -0700, "Julie Bove"
> > wrote:
>
>
> >> I never make a small lasagna, it's too much work to make a tiny one,
> >> and lasagna freezes very well. I typically make a lasagna with no
> >> less than three pounds of noodles.
> >
> >Agree. The way I make it is a lot of work. I would only ever make a big
> >one.
>
> Same here, WAY too much work.
>
What on earth do you do to make it too much work? It's meat, sauce
(bottled in Julie's case), some noodles, cheese and bake. You don't
have to do anything while it's baking.

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

pltrgyst wrote:

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

One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
about 4, 5 or 7 layers, for me it's enough if they're more than 2.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

Brooklyn1 wrote:

>> 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.

I knew someone who doesn't know how to cook would say that... you use the
baking sheet *only* after the cooking is complete, moving the foil pan from
the rack to the baking sheet.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"sf" > wrote in message
...
> On Thu, 25 Jul 2013 21:36:53 -0700, The Other Guy
> > wrote:
>
>> On Thu, 25 Jul 2013 20:56:15 -0700, "Julie Bove"
>> > wrote:
>>
>>
>> >> I never make a small lasagna, it's too much work to make a tiny one,
>> >> and lasagna freezes very well. I typically make a lasagna with no
>> >> less than three pounds of noodles.
>> >
>> >Agree. The way I make it is a lot of work. I would only ever make a
>> >big
>> >one.
>>
>> Same here, WAY too much work.
>>
> What on earth do you do to make it too much work? It's meat, sauce
> (bottled in Julie's case), some noodles, cheese and bake. You don't
> have to do anything while it's baking.

Mine isn't. I didn't used to put meat in mine at all, ever. I put a lot of
vegetables in there. That was a lot of chopping, some pureeing (kids don't
usually like chunky vegetables) and cooking down the sauce. I used a
variety of cheeses and usually mixed in spinach. To lower the carb count, I
put at least one layer of vegetables between the layers of cheese and pasta.
And I cook my pasta first. The cheeses had to be mixed with egg, the
spinach and herbs.

So first there was all of the chopping and cooking on the stove top. Then
the mixing of the cheese stuff. Then the assembly. The assembling portion
could take quite a while too. And no, I don't bottled sauce. I don't even
know what bottled sauce is. I have seen jarred and canned sauce and once in
a great while I have bought it. We used to love the Amy's organic. But now
that I can't have thyme and Angela can't have basil, most prepared sauces
are out of the question for us. And I don't just put tomatoes in my sauce.
I always put a minimum of peppers and onion in there. Sometimes carrots and
mushrooms.

The lasagna that I made without the cheese wasn't too hard to do. I browned
the ground beef first then added it to my sauce. Sauce made from scratch.
And sautéed the zucchini. Then boiled the pasta and assembled it. It
really didn't have to cook at all. Just heat through, because everything in
it was already cooked and there was no egg in it to cook through.
However... I probably won't make it again for a while. Angela won't eat it
and although husband didn't say anything one way or the other, he didn't
willingly eat the leftovers.

His favorite things right now are my cheeseburgers and the chicken with the
Montréal seasoning. The cheeseburgers weren't even mine. They are a new
item from Costco. Fully cooked hamburgers that come refrigerated. And
unlike the Quik N'Eat which come frozen and I can also buy there, these have
a spicy seasoning to them. They were very good. I got some little red
baskets in an attempt to use up all of the red and white checkered paper I
bought when I was making lettuce wraps for Angela. I be playing Red Robin!
Except in my house there really is yum!

"ViLco" > wrote in message
...
> pltrgyst wrote:
>
>> Four inches plus. I'm with you -- I like extra depth so I can get at
>> least four layers in there.
>
> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
> about 4, 5 or 7 layers, for me it's enough if they're more than 2.

I never really counted the layers but I think I usually put in two of pasta
and one of zucchini and perhaps other vegetables. I know I did quite a few
layers with my MIL's pans which probably came from Italy. And I could do
more with the deep foil pans. What is really disappointing to me though is
to get it prepared or in a restaurant and find only two layers of pasta and
very little filling. If you eat my lasagna, you'll get a small piece and
probably a salad alongside and you'll still be stuffed.

I do think that lasagna is one thing that is pretty hard to screw up.
Except that I did do it when I used the no boil noodles. Never again! But
you can basically put whatever you want in there and because there is so
much sauce and usually cheese, it all gets covered up and nobody will notice
a broken noodle or the fact that your layers didn't quite come out the way
you wanted them to.

"ViLco" > wrote in message
...
> Brooklyn1 wrote:
>
>>> 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.
>
> I knew someone who doesn't know how to cook would say that... you use the
> baking sheet *only* after the cooking is complete, moving the foil pan
> from the rack to the baking sheet.

Actually the foil pans say to put them on a baking sheet. I use the cheap
baking sheets for this. Never had a problem.

Julie Bove wrote:

> And I could do more with the deep foil pans. What is really
> disappointing to me though is to get it prepared or in a restaurant
> and find only two layers of pasta and very little filling. If you
> eat my lasagna, you'll get a small piece and probably a salad
> alongside and you'll still be stuffed.

All quoted! Looks like many cooks nowadays consider lasagne two larg noodles
with something between them and something on top. Next time I'll make
lasagne I'm gonna take a picture

> I do think that lasagna is one thing that is pretty hard to screw up.
> Except that I did do it when I used the no boil noodles. Never
> again! But you can basically put whatever you want in there and
> because there is so much sauce and usually cheese, it all gets
> covered up and nobody will notice a broken noodle or the fact that
> your layers didn't quite come out the way you wanted them to.

Much depends on what you make from scratch: I see you use different
ingredients from me, I use ragu' bolognese which takes hours and if it isn't
very difficult is still isn't that easy. One day or another I'll try a
lasagna with mozzarella and/or ricotta and a tomato sauce
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

Julie Bove wrote:
>
> "ViLco" > wrote in message
> ...
> > Brooklyn1 wrote:
> >
> >>> 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.
> >
> > I knew someone who doesn't know how to cook would say that... you use the
> > baking sheet *only* after the cooking is complete, moving the foil pan
> > from the rack to the baking sheet.
>
> Actually the foil pans say to put them on a baking sheet. I use the cheap
> baking sheets for this. Never had a problem.

And lasagna really only needs to be heated up, not cooked. I don't see why
a cookie pan underneath would cause a cooking issue.

G.

On Thu, 25 Jul 2013 23:28:56 -0700, The Other Guy
> wrote:

>On Thu, 25 Jul 2013 22:57:40 -0700, sf > wrote:
>
>>On Thu, 25 Jul 2013 21:36:53 -0700, The Other Guy
> wrote:
>>
>>> On Thu, 25 Jul 2013 20:56:15 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>
>>> >> I never make a small lasagna, it's too much work to make a tiny one,
>>> >> and lasagna freezes very well. I typically make a lasagna with no
>>> >> less than three pounds of noodles.
>>> >
>>> >Agree. The way I make it is a lot of work. I would only ever make a big
>>> >one.
>>>
>>> Same here, WAY too much work.
>>>
>>What on earth do you do to make it too much work? It's meat, sauce
>>(bottled in Julie's case), some noodles, cheese and bake. You don't
>>have to do anything while it's baking.
>
>Grating 2 pounds of Mozz, cooking the Italian sausage before
>assembly, browning a pound of ground beef, hard-boiling a few
>eggs (I slice and layer them), AND pre-cooking the sauce, as
>store bought as-is just ISN'T good enough.
>
>And usually, all THAT while trying to keep the cat from helping
>himself to some part of it.
>
>And all that happening in a SMALL studio type unit. But smaller.

If one is well organized and neat (clean as one goes) a small kitchen
can be very efficient. Also gotta cook all the lasagna noodles,
minimumly 3 lbs... and I don't use jarred, I do from scratch sauce. I
grind the beef and the pork, I make my own saw-seege... no mystery
meat, My lasagna is so good it never makes the freezer... ready for
the oven: http://i40.tinypic.com/ptbgj.jpg

On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" > wrote:

>pltrgyst wrote:
>
>> Four inches plus. I'm with you -- I like extra depth so I can get at
>> least four layers in there.
>
>One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
>them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
>about 4, 5 or 7 layers, for me it's enough if they're no more than 2.

I prefer a good pair myself.

On Fri, 26 Jul 2013 11:31:49 -0400, Brooklyn1
> wrote:
snip
>
>If one is well organized and neat (clean as one goes) a small kitchen
>can be very efficient. Also gotta cook all the lasagna noodles,
>minimumly 3 lbs... and I don't use jarred, I do from scratch sauce. I
>grind the beef and the pork, I make my own saw-seege... no mystery
>meat, My lasagna is so good it never makes the freezer... ready for
>the oven: http://i40.tinypic.com/ptbgj.jpg

that looks really good, like a lasagna should look.
Janet US

On Fri, 26 Jul 2013 08:43:52 -0400, Gary > wrote:

snip
>
>And lasagna really only needs to be heated up, not cooked. I don't see why
>a cookie pan underneath would cause a cooking issue.
>
>G.

some lasagna recipes contain raw egg'
Janet US

On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:

>Brooklyn1 wrote:
>
>>> 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.
>
>I knew someone who doesn't know how to cook would say that... you use the
>baking sheet *only* after the cooking is complete, moving the foil pan from
>the rack to the baking sheet.

'Zactly, a pan for transporting after cooking, and when serving to
catch the juices when the knife pokes through. I don't cook anthing
tomato in aluminum anyway, it's reactive and imparts a nasty taste...
I don't use AL foil with tomato especially because it produces
electrolytic action, creates a battery and eats through, makes the
food taste awful. I may use foil pans for non reactive dishes, for
when transporting a giant mac n' cheese, but never for anything
acetic. I can't imagine folks can't afford to own a number of SS
roasting pans.. I think Farberware makes the best by far and they're
very affordable. I have all three sizes of this classic:
http://theflatware.com/Roasting-Pans...-with-Rack.php

On 7/26/2013 12:01 PM, Janet Bostwick wrote:
> On Fri, 26 Jul 2013 08:43:52 -0400, Gary > wrote:
>
> snip
>>
>> And lasagna really only needs to be heated up, not cooked. I don't see why
>> a cookie pan underneath would cause a cooking issue.
>>
>> G.
>
> some lasagna recipes contain raw egg'
> Janet US
>
Yep. The lasagna I make calls for an egg added to the ricotta cheese.
And of course you have to cook the meat you add to it first. And also
the sauce, if you make it from scratch. It's not just a matter of
heating it up unless you're buying a frozen dinner.

Jill

On Fri, 26 Jul 2013 01:19:42 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 25 Jul 2013 21:36:53 -0700, The Other Guy
> > > wrote:
> >
> >> On Thu, 25 Jul 2013 20:56:15 -0700, "Julie Bove"
> >> > wrote:
> >>
> >>
> >> >> I never make a small lasagna, it's too much work to make a tiny one,
> >> >> and lasagna freezes very well. I typically make a lasagna with no
> >> >> less than three pounds of noodles.
> >> >
> >> >Agree. The way I make it is a lot of work. I would only ever make a
> >> >big
> >> >one.
> >>
> >> Same here, WAY too much work.
> >>
> > What on earth do you do to make it too much work? It's meat, sauce
> > (bottled in Julie's case), some noodles, cheese and bake. You don't
> > have to do anything while it's baking.
>
> Mine isn't. I didn't used to put meat in mine at all, ever. I put a lot of
> vegetables in there. That was a lot of chopping, some pureeing (kids don't
> usually like chunky vegetables) and cooking down the sauce. I used a
> variety of cheeses and usually mixed in spinach. To lower the carb count, I
> put at least one layer of vegetables between the layers of cheese and pasta.
> And I cook my pasta first. The cheeses had to be mixed with egg, the
> spinach and herbs.
>
> So first there was all of the chopping and cooking on the stove top. Then
> the mixing of the cheese stuff. Then the assembly. The assembling portion
> could take quite a while too. And no, I don't bottled sauce. I don't even
> know what bottled sauce is. I have seen jarred and canned sauce and once in
> a great while I have bought it. We used to love the Amy's organic. But now
> that I can't have thyme and Angela can't have basil, most prepared sauces
> are out of the question for us. And I don't just put tomatoes in my sauce.
> I always put a minimum of peppers and onion in there. Sometimes carrots and
> mushrooms.
>
> The lasagna that I made without the cheese wasn't too hard to do. I browned
> the ground beef first then added it to my sauce. Sauce made from scratch.
> And sautéed the zucchini. Then boiled the pasta and assembled it. It
> really didn't have to cook at all. Just heat through, because everything in
> it was already cooked and there was no egg in it to cook through.
> However... I probably won't make it again for a while. Angela won't eat it
> and although husband didn't say anything one way or the other, he didn't
> willingly eat the leftovers.
>
> His favorite things right now are my cheeseburgers and the chicken with the
> Montréal seasoning. The cheeseburgers weren't even mine. They are a new
> item from Costco. Fully cooked hamburgers that come refrigerated. And
> unlike the Quik N'Eat which come frozen and I can also buy there, these have
> a spicy seasoning to them. They were very good. I got some little red
> baskets in an attempt to use up all of the red and white checkered paper I
> bought when I was making lettuce wraps for Angela. I be playing Red Robin!
> Except in my house there really is yum!
>

Nothing you do is so hard or time consuming that you have to cook for
an army and freeze. It's a waste of space.

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

On Thu, 25 Jul 2013 23:28:56 -0700, The Other Guy
> wrote:

> On Thu, 25 Jul 2013 22:57:40 -0700, sf > wrote:
>
> >On Thu, 25 Jul 2013 21:36:53 -0700, The Other Guy
> > wrote:
> >
> >> On Thu, 25 Jul 2013 20:56:15 -0700, "Julie Bove"
> >> > wrote:
> >>
> >>
> >> >> I never make a small lasagna, it's too much work to make a tiny one,
> >> >> and lasagna freezes very well. I typically make a lasagna with no
> >> >> less than three pounds of noodles.
> >> >
> >> >Agree. The way I make it is a lot of work. I would only ever make a big
> >> >one.
> >>
> >> Same here, WAY too much work.
> >>
> >What on earth do you do to make it too much work? It's meat, sauce
> >(bottled in Julie's case), some noodles, cheese and bake. You don't
> >have to do anything while it's baking.
>
> Grating 2 pounds of Mozz, cooking the Italian sausage before
> assembly, browning a pound of ground beef, hard-boiling a few
> eggs (I slice and layer them), AND pre-cooking the sauce, as
> store bought as-is just ISN'T good enough.
>
> And usually, all THAT while trying to keep the cat from helping
> himself to some part of it.
>
> And all that happening in a SMALL studio type unit. But smaller.
>
>
None of that makes any sense if you're cooking for yourself. Make
your sauce, if that's what you want to do and freeze it. Grate your
cheese and freeze it if having a ton of cheese on your lasagna is what
you want. Making a gigantic amount of lasagna for anything less than
a party makes no sense at all.

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

On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" > wrote:

> pltrgyst wrote:
>
> > Four inches plus. I'm with you -- I like extra depth so I can get at
> > least four layers in there.
>
> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
> about 4, 5 or 7 layers, for me it's enough if they're more than 2.

Agreed. I like what's between the noodles best.

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

"Brooklyn1" > wrote in message
...

> If one is well organized and neat (clean as one goes) a small kitchen
> can be very efficient. Also gotta cook all the lasagna noodles,
> minimumly 3 lbs... and I don't use jarred, I do from scratch sauce. I
> grind the beef and the pork, I make my own saw-seege... no mystery
> meat, My lasagna is so good it never makes the freezer... ready for
> the oven: http://i40.tinypic.com/ptbgj.jpg
>


I like the yellow formica.

Cheri

Brooklyn1 wrote:
>
> "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.

Not even close, the AL foil pan and the baking sheet are in direct
contact and there is full thermal conduction between them. A double
boiler is not in physical contact except at the rim and relies on steam
to transfer heat between the pans in a slower, more even fashion.

Brooklyn1 wrote:
>
> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
>
> >Brooklyn1 wrote:
> >
> >>> 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.
> >
> >I knew someone who doesn't know how to cook would say that... you use the
> >baking sheet *only* after the cooking is complete, moving the foil pan from
> >the rack to the baking sheet.
>
> 'Zactly, a pan for transporting after cooking, and when serving to
> catch the juices when the knife pokes through. I don't cook anthing
> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
> I don't use AL foil with tomato especially because it produces
> electrolytic action, creates a battery and eats through, makes the
> food taste awful. I may use foil pans for non reactive dishes, for
> when transporting a giant mac n' cheese, but never for anything
> acetic. I can't imagine folks can't afford to own a number of SS
> roasting pans.. I think Farberware makes the best by far and they're
> very affordable. I have all three sizes of this classic:
> http://theflatware.com/Roasting-Pans...-with-Rack.php

I both weld and anodize aluminum so I'm quite familiar with aluminum
oxide. The aluminum oxide layer on the pan takes a lot of time for the
acid to eat through. Assembling and baking a lasagna in an AL pan and
then serving it for dinner is simply a non-issue. Any leftovers should
be transferred to a non-reactive container for storage, but I never seem
to have leftover lasagna so that is also a non-issue.

"ViLco" > wrote in message
...
> pltrgyst wrote:
>
>> Four inches plus. I'm with you -- I like extra depth so I can get at
>> least four layers in there.
>
> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
> about 4, 5 or 7 layers, for me it's enough if they're more than 2.

I like Susan's recipe for two layers using Barilla flat lasagna noodles and
lots of good stuff in between, but there's just the two of us.

Cheri

Gary wrote:
>
> Julie Bove wrote:
> >
> > "ViLco" > wrote in message
> > ...
> > > Brooklyn1 wrote:
> > >
> > >>> 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.
> > >
> > > I knew someone who doesn't know how to cook would say that... you use the
> > > baking sheet *only* after the cooking is complete, moving the foil pan
> > > from the rack to the baking sheet.
> >
> > Actually the foil pans say to put them on a baking sheet. I use the cheap
> > baking sheets for this. Never had a problem.
>
> And lasagna really only needs to be heated up, not cooked. I don't see why
> a cookie pan underneath would cause a cooking issue.
>
> G.

The baking sheet is a non-issue due to the fact it is in direct contact
with the foil pan and has full thermal conduction. A baking sheet has
minimal thermal mass and will have little affect on the rate of heat
transfer from the oven air into the bottom of the foil pan.

On Fri, 26 Jul 2013 09:52:47 -0700, sf > wrote:

>On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" > wrote:
>
>> pltrgyst wrote:
>>
>> > Four inches plus. I'm with you -- I like extra depth so I can get at
>> > least four layers in there.
>>
>> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
>> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
>> about 4, 5 or 7 layers, for me it's enough if they're more than 2.
>
>Agreed. I like what's between the noodles best.

There's nothing in your noodle.

On 7/26/2013 12:03 PM, Brooklyn1 wrote:
> On Fri, 26 Jul 2013 09:52:47 -0700, sf > wrote:
>
>> On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" > wrote:
>>
>>> pltrgyst wrote:
>>>
>>>> Four inches plus. I'm with you -- I like extra depth so I can get at
>>>> least four layers in there.
>>>
>>> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
>>> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
>>> about 4, 5 or 7 layers, for me it's enough if they're more than 2.
>>
>> Agreed. I like what's between the noodles best.
>
> There's nothing in your noodle.
>
>
You manage, in your own inimitable way, to subtract from this forum with
each succeeding post.

On 7/26/2013 11:24 AM, Pete C. wrote:
>
> Brooklyn1 wrote:
>>
>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
>>
>>> Brooklyn1 wrote:
>>>
>>>>> 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.
>>>
>>> I knew someone who doesn't know how to cook would say that... you use the
>>> baking sheet *only* after the cooking is complete, moving the foil pan from
>>> the rack to the baking sheet.
>>
>> 'Zactly, a pan for transporting after cooking, and when serving to
>> catch the juices when the knife pokes through. I don't cook anthing
>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
>> I don't use AL foil with tomato especially because it produces
>> electrolytic action, creates a battery and eats through, makes the
>> food taste awful. I may use foil pans for non reactive dishes, for
>> when transporting a giant mac n' cheese, but never for anything
>> acetic. I can't imagine folks can't afford to own a number of SS
>> roasting pans.. I think Farberware makes the best by far and they're
>> very affordable. I have all three sizes of this classic:
>> http://theflatware.com/Roasting-Pans...-with-Rack.php
>
> I both weld and anodize aluminum so I'm quite familiar with aluminum
> oxide. The aluminum oxide layer on the pan takes a lot of time for the
> acid to eat through. Assembling and baking a lasagna in an AL pan and
> then serving it for dinner is simply a non-issue. Any leftovers should
> be transferred to a non-reactive container for storage, but I never seem
> to have leftover lasagna so that is also a non-issue.
>

So how long does it take for aluminum cookware to become toxic?

On Fri, 26 Jul 2013 10:24:55 -0700, "Cheri" >
wrote:

>"ViLco" > wrote in message
...
>> pltrgyst wrote:
>>
>>> Four inches plus. I'm with you -- I like extra depth so I can get at
>>> least four layers in there.
>>
>> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
>> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
>> about 4, 5 or 7 layers, for me it's enough if they're more than 2.
>
>I like Susan's recipe for two layers using Barilla flat lasagna noodles and
>lots of good stuff in between, but there's just the two of us.
>
>Cheri

I like Giada de Laurentis lasagna rolls but it is fussy and time
consuming.
http://www.foodnetwork.com/recipes/g...ipe/index.html

http://tinyurl.com/6x6h2x

Janet US