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

"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.

"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!

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.

"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!

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

Why is that?

G.

"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.

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 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.

"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.

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.

"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
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.

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 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.

"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.

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

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 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 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!

"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.

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

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

"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.

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

Another Larrrwy!!! hehehe

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

"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.

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

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 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.

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.

"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

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

"Janet Bostwick" > wrote in message
...

> 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


Yes, it does look good, but as you say too fussy and time consuming for most
days.

Cheri

On Fri, 26 Jul 2013 12:34:02 -0600, Janet Bostwick
> wrote:

> 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
>

That's near enough to what I do. I don't bother rolling. Layer it
between no boil noodles and you're done.


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

Janet Bostwick > wrote:

> I like Giada de Laurentis lasagna rolls

If Giada de Laurentiis were from Italy, she'd likely call 'em canneloni.

Victor

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