Depth of lasagna pan?

[Julie Bove]

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?

[Ed Pawlowski]

On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
<juli...@frontier.com> 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.

[ViLco]

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

[Julie Bove]

"Ed Pawlowski" <e...@snet.net> wrote in message
news:lus1v8psq00s4ghk2...@4ax.com...

Thanks!

[Julie Bove]

"ViLco" <vill...@tin.it> wrote in message
news:ksqshg$3es$1...@dont-email.me...

> 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.

[Gary]

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.

[Janet Bostwick]

On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
<juli...@frontier.com> wrote:

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

[Janet Bostwick]

On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
<juli...@frontier.com> 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

[pltrgyst]

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

[Brooklyn1]

On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
<juli...@frontier.com> 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-Lasagna-Pan-Inch/dp/B00133X7KI/ref=pd_sim_sbs_k_1

[sf]

On Thu, 25 Jul 2013 07:01:30 -0600, Janet Bostwick
<nos...@cableone.net> 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]

On Thu, 25 Jul 2013 07:05:43 -0600, Janet Bostwick
<nos...@cableone.net> 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.

[jmcquown]

On 7/25/2013 10:22 AM, Brooklyn1 wrote:
> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
> <juli...@frontier.com> 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

[zxcvbob]

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

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:51F10BA9...@att.net...

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

[Julie Bove]

"Janet Bostwick" <nos...@cableone.net> wrote in message
news:ob82v8t2qf6q041nc...@4ax.com...

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

[Julie Bove]

"sf" <s...@geemail.com> wrote in message
news:lgd2v8948efcre2fe...@4ax.com...

> On Thu, 25 Jul 2013 07:01:30 -0600, Janet Bostwick
> <nos...@cableone.net> 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.

[Julie Bove]

"Janet Bostwick" <nos...@cableone.net> wrote in message

news:3f82v8hq6iqjmoud4...@4ax.com...

I guess that would work but... That would leave me with a lot of leftover
ingredients.

[Julie Bove]

"pltrgyst" <nn...@xhost.org> wrote in message
news:ksra92$6bi$3...@dont-email.me...

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.

[Julie Bove]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:nkb2v85n6cv06doji...@4ax.com...

> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
> <juli...@frontier.com> 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-Lasagna-Pan-Inch/dp/B00133X7KI/ref=pd_sim_sbs_k_1

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

http://www.onestopplus.com/Product.aspx?PfId=122619&ProductTypeId=1&affiliate_id=017&mr:trackingCode=22D636FA-A39B-E211-B5F8-90E2BA285759&mr: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.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:b5crbb...@mid.individual.net...

> On 7/25/2013 10:22 AM, Brooklyn1 wrote:
>> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
>> <juli...@frontier.com> 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.

[sf]

Oh, man... that's not good!

[Brooklyn1]

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

Another Larrrwy!!! hehehe

[Brooklyn1]

On Thu, 25 Jul 2013 09:41:45 -0500, zxcvbob <zxc...@charter.net>
wrote:

I wouldn't do lasagna in glass.

[Janet Bostwick]

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

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

[Pete C.]

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.

[sf]

On Thu, 25 Jul 2013 11:16:33 -0600, Janet Bostwick
<nos...@cableone.net> wrote:

> On Thu, 25 Jul 2013 07:46:54 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
> >
> >"Janet Bostwick" <nos...@cableone.net> wrote in message
> >news:3f82v8hq6iqjmoud4...@4ax.com...
> >>>
> >>

> >> 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.

[sf]

On Thu, 25 Jul 2013 13:25:57 -0500, "Pete C." <auxRe...@wpnet.us>
wrote:

That's too easy.

[tert in seattle]

jmcquown wrote:
> On 7/25/2013 10:22 AM, Brooklyn1 wrote:
>> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
>> <juli...@frontier.com> 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.

[Julie Bove]

"zxcvbob" <zxc...@charter.net> wrote in message
news:b5crn7...@mid.individual.net...

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

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:tmi2v859gltlat4sn...@4ax.com...

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]

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

[Julie Bove]

"Janet Bostwick" <nos...@cableone.net> wrote in message

news:l4n2v89ibehqog869...@4ax.com...

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.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:7gr2v8trfhd47iplb...@4ax.com...

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!

[Julie Bove]

"Pete C." <auxRe...@wpnet.us> wrote in message
news:51f16db5$0$49187$862e...@ngroups.net...

That's what I do.

[Julie Bove]

"tert in seattle" <te...@ftupet.com> wrote in message
news:slrnkv31q...@ftupet.ftupet.com...

Same goes for any pasta.

[casa bona]

On 7/25/2013 3:21 PM, Julie Bove wrote:
> "sf" <s...@geemail.com> wrote in message
> news:tmi2v859gltlat4sn...@4ax.com...
>> On Thu, 25 Jul 2013 07:46:12 -0700, "Julie Bove"
>> <juli...@frontier.com> wrote:
>>
>>>
>>> "sf" <s...@geemail.com> wrote in message
>>> news:lgd2v8948efcre2fe...@4ax.com...
>>>> On Thu, 25 Jul 2013 07:01:30 -0600, Janet Bostwick
>>>> <nos...@cableone.net> 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/product.asp?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.

[Gary]

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

Why is that?

G.

[Janet Bostwick]

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

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

[Brooklyn1]

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.

[Brooklyn1]

Chinese lasagna... Moo Shu Wop! LOL

[Brooklyn1]

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.

[Cheryl]

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.

[Julie Bove]

"casa bona" <c...@chi.nit> wrote in message
news:kss4o2$2qn$1...@dont-email.me...

But it's not deep enough.

[Julie Bove]

"casa bona" <c...@chi.nit> wrote in message
news:kss4o2$2qn$1...@dont-email.me...

Not deep or big enough for lasagna.

[Julie Bove]

"Janet Bostwick" <nos...@cableone.net> wrote in message

news:td53v8h21squ8nfsm...@4ax.com...

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.

[casa bona]

OK, but it is so nicely made.

[Julie Bove]

"Janet Bostwick" <nos...@cableone.net> wrote in message

news:mja3v8d0li7orrjpe...@4ax.com...

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.

[Julie Bove]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:2ob3v85v820vp9fbr...@4ax.com...

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

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:51F1A522...@att.net...

> 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.

[Julie Bove]

"Brooklyn1" <grave...@verizon.net> wrote in message

news:0ha3v8duotkbd1t4f...@4ax.com...

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

[Julie Bove]

"The Other Guy" <Knews...@gmail.com> wrote in message
news:1fg3v81ltr2847j2k...@4ax.com...

> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
> <juli...@frontier.com> 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.

[Julie Bove]

"casa bona" <c...@chi.nit> wrote in message

news:kssrhv$b64$2...@dont-email.me...

Yes but I don't need anything that size.

[Julie Bove]

"The Other Guy" <Knews...@gmail.com> wrote in message

news:s7v3v81nfocn0berk...@4ax.com...
> On Thu, 25 Jul 2013 20:58:03 -0700, "Julie Bove"

> <juli...@frontier.com> wrote:
>
>>
>>"The Other Guy" <Knews...@gmail.com> wrote in message
>>news:1fg3v81ltr2847j2k...@4ax.com...
>>> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
>>> <juli...@frontier.com> 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.

[sf]

On Thu, 25 Jul 2013 21:36:53 -0700, The Other Guy
<Knews...@gmail.com> wrote:

> On Thu, 25 Jul 2013 20:56:15 -0700, "Julie Bove"
> <juli...@frontier.com> 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.

[ViLco]

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]

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.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:6p34v8t6849q94l4q...@4ax.com...

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 saut�ed 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
Montr�al 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!

[Julie Bove]

"ViLco" <vill...@tin.it> wrote in message
news:kst9t5$7q4$1...@dont-email.me...

> 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]

"ViLco" <vill...@tin.it> wrote in message

news:kstaej$afc$1...@dont-email.me...

> 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.

[ViLco]

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

[Gary]

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.

[Brooklyn1]

On Thu, 25 Jul 2013 23:28:56 -0700, The Other Guy
<Knews...@gmail.com> wrote:

>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

[Brooklyn1]

On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" <vill...@tin.it> 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.

[Janet Bostwick]

On Fri, 26 Jul 2013 11:31:49 -0400, Brooklyn1
<grave...@verizon.net> 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

[Janet Bostwick]

On Fri, 26 Jul 2013 08:43:52 -0400, Gary <g.ma...@att.net> 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

[Brooklyn1]

On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" <vill...@tin.it> 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_Medium-Roasting-Pan-with-Rack.php

[jmcquown]

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

[sf]

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

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.

[sf]

On Thu, 25 Jul 2013 23:28:56 -0700, The Other Guy
<Knews...@gmail.com> wrote:

> 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.

[sf]

On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" <vill...@tin.it> 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.

[Pete C.]

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.

[Cheri]

"Brooklyn1" <grave...@verizon.net> wrote in message

news:jb45v89gh8mkpem2q...@4ax.com...

> 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

[Pete C.]

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.

[Cheri]

"ViLco" <vill...@tin.it> wrote in message

news:kst9t5$7q4$1...@dont-email.me...

> 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

[Pete C.]

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.

[Brooklyn1]

There's nothing in your noodle.

[casa bona]

You manage, in your own inimitable way, to subtract from this forum with
each succeeding post.

[casa bona]

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

[Janet Bostwick]

On Fri, 26 Jul 2013 10:24:55 -0700, "Cheri" <che...@newsguy.com>
wrote:

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

http://tinyurl.com/6x6h2x

Janet US

[Cheri]

"Janet Bostwick" <nos...@cableone.net> wrote in message
news:t2g5v8lbd39qbo9ob...@4ax.com...

> I like Giada de Laurentis lasagna rolls but it is fussy and time
> consuming.
> http://www.foodnetwork.com/recipes/giada-de-laurentiis/lasagna-rolls-recipe/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

[Pete C.]

About 10,000 years, aluminum is not a toxic material. The claims of
association between aluminum and Alzheimer's were debunked and fall into
the same league as the autism vaccine claims - pure nonsense.

[casa bona]

Are you certain of that?

http://rense.com/general37/alum.htm

In patients having Alzheimer's disease the brain is somewhat shrunken
and, on postmortum examination, a definite loss of nervous tissue is
noted. Examination of the brain tissues under a microscope reveals small
bundles of material called senile plaques, scattered throughout the
tissues. The more plaques that are present, the worse is the mental
condition of the patient. Chemical analysis reveals the presence of the
metal aluminum at the core of each plaque and within many of the cells
found in the plaques. Evidence is accumulating to indicate that aluminum
may be involved in the formation of the plaques, and it is therefore a
prime suspect as the initial cause of the disease.

Five population studies now link Alzheimer's disease to aluminum in
drinking water. As early as 1885, aluminum was shown to be toxic to the
nervous tissues of animals. Aluminum can also produce a degeneration of
the nervous tissues in cats and rabbits that resembles in some ways that
seen in the brains of human patients with Alzheimer's disease. Patients
with diseased kidneys accumulate large amounts of aluminum in their
bodies from medications and from kidney-machine solutions that have been
used until recently. This accumulation results in a severe mental
deterioration.

Aluminum is the third most common element in the earth's crust. "Normal"
dietary intake of aluminum is about 3 to 5 mg per day, of which only a
very small amount is absorbed by the body's tissues. The aluminum to
which we are exposed comes from many sources, and most of these are
under our control. Dust, water, and even unprocessed foods contain
aluminum that may be difficult to avoid. But aluminum in cosmetics, many
medicines, food additives (for example, some brands of baking powders,
and highly absorbable aluminum maltol used in instant chocolate mixes),
cans, kitchenware, and utensils can be easily avoided. A very popular
antacid, Amphojel, consists of aluminum hydroxide.

Most of this daily intake is eliminated by healthy kidneys. However,
some individuals seem to absorb aluminum more readily, or are less able
to eliminate it; these people, who cannot be identified before symptoms
begin, are most likely to suffer from Alzheimer's disease. Certainly not
every one of the multitudes of us who have been fed for a lifetime on
foods cooked in aluminum pots and pans will end our days in this world
as severely mentally deficient patients. Aluminum is only one strongly
suspected culprit. Scientists believe that other factors, yet to be
identified, are involved in the interactions that allow the body to
suffer this form of degeneration.

Some scientists are particularily worried about inhaled aluminum because
autopsy studies have shown a high proportion of senile plaques in the
olfactory (smelling) lobes of the brain. Spray antiperspirants would be
a likely product for this concern.

Your choice of cookware is important. Glass and porcelain are relatively
nonreactive with foods. Metal cookware does react with the acids in
foods and the metal ions thereby released gain access to your body. In
the case of copper, iron, and stainless steel cookware the metals are
actually essential trace elements, and therefore make a valuable
nutritional contribution if they are not absorbed in excess. Aluminum,
on the other hand, not only has no recognized function in the body, but
is toxic.

My Recommendations: Based on present information prudent action would be
to avoid all sources of ingestable and inhaled aluminum. Those who fail
to heed this advice will serve as "guinea pigs" for the human
experiments that may eventually prove the presence or absence of serious
health effects of aluminum.

Two years of investigation were reported in the Lancet in 1991 using an
aluminum chelating agent, desferrioxamine, to slow the progress of
Alzheimer's disease. Between 1979 and 1987 there has been a
thirteen-fold increase in the number of deaths from Alzheimer's disease
in the United States. To me this represents the increase in exposure to
aluminum that has happened to people in our society.

[sf]

His dementia is getting worse. Some men get really nasty in their
demented old age and it's plain that he's one of them.

[sf]

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

[Brooklyn1]

"Cheri" wrote:

>"Brooklyn1" wrote:
>
>> 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.

I don't think it would taste good with tomato sauce.

[Brooklyn1]

On Fri, 26 Jul 2013 12:26:37 -0500, "Pete C." <auxRe...@wpnet.us>
wrote:

>
>Gary wrote:
>>
>> Julie Bove wrote:
>> >
>> > "ViLco" <vill...@tin.it> wrote in message
>> > news:kstaej$afc$1...@dont-email.me...
>> > > 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

Hardly... neither pan is flat... most of the area will be an air gap.

>and has full thermal conduction.

Conduction has little to do with it, think convection.
Like I said, you've never cooked anything.

[Brooklyn1]

On Fri, 26 Jul 2013 12:24:36 -0500, "Pete C." <auxRe...@wpnet.us>
wrote:

>

Nothing to do with oxide. Even people who don't cook know aluminum
cookware is reactive with acetics like tomatoes... you are dumber than
dumb.

[casa bona]

Between he and Bryan we seem to have some truly spiteful sorts here.

Oh, I should include Spin and Marty too.

All men, coincidentally...

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:g3a5v8pnja6eepfo9...@4ax.com...

Huh? Where did I say that I cook for an Army and freeze? I never do that.
I do make extra meatloaf to freeze. That is a PITA to make.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:51F26F08...@att.net...

> Julie Bove wrote:
>>
>> "ViLco" <vill...@tin.it> wrote in message
>> news:kstaej$afc$1...@dont-email.me...

>> > 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.

If you use egg in it, it does need to be cooked through.

[Brooklyn1]

Nothing to do with toxic, has to do with TIAD. Just cooking a
tomatoey dish in aluminum is more than enough to impart a lousy
flavor. Now we have two pinheads who don't know even the very basics
of cooking.

[casa bona]

Don't be so hard on yourself.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:s5a5v8lgftitib780...@4ax.com...

I can't see why it doesn't! I don't do that now because I don't have
freezer space. But when I lived alone, I often cooked a big batch of it and
froze it. It was perfect to take in my lunch at work. I could leave the
frozen food in my locker and by lunch time, it was thawed enough to heat it
in the microwave quickly. Of course now that we know more about food
safety, I'd be less inclined to do it that way but it never sickened me. I
did do this with lasagna, spaghetti and hominy croquettes. The spaghetti
wasn't so labor intensive but I did make my sauce from scratch. I just
couldn't afford to eat much of anything else so I would make a huge pot and
it was a little cheaper for me to buy the larger sizes of things to make it.

[Julie Bove]

"Brooklyn1" <grave...@verizon.net> wrote in message

news:peo5v8pm9qrro47io...@4ax.com...

You don't want to store it in there, that's for sure. But I don't find that
it affects the taste for baking and serving right away.

[Pete C.]

Drivel. The study that found that was absurdly flawed and it was shown
the aluminum measured came from the laboratory stains used to prepare
the samples for analysis.