I don't currently have one; I just use a rectangular pyrex dish that doesn't quite fit the bill in terms of depth. Any recommendations would be appreciated. Thanks, cooks!
The metal ones they sell in the $ store
I use a big roasting pan for my lasagna. no lack of leftovers in my house :) those pyrex pans are just shallow enough to make a mess in your oven.
Here's the one CI recommends: HIC Porcelain Lasagna Pan, White, 13.5 by 9.5-Inch
Liove my Bialetti 3-qt stoneware lasagna pan. Got it at Target.
I have the berndes (I'm too tired to spell tonight) huge non stick pan and I love it. I have a big family so I use it a lot for lasagna, Shepards pie, casseroles and such. Out typical Friday dinner is 25-30 so I need something easy and satisfying with just a green salad.
All Clad makes a nice one. You can roast in it, too.
Chops is a trusted home cook.
ha! thats the roasting pan I'm talking about :)
Corning ware makes a deep 10x15 baker White ,indestructible and good for lots of baked pasta and big pan dishes ...and does not overflow.
Pegeen is a trusted home cook.
Bennington Potters makes a great stoneware rectangular pan, 16x8x2.5. Have had mine for generations. Great for casseroles, Mac & Cheese, etc.
But I like the indestructible Corningware as well.
It is just my wife and I and I use the Le Cruetset Pate baker. It is deep pan and can handle a 4 layer lasagna easily. It makes 4 generous servings.
Please enter a valid email address.
Well played. You deserve a cookie.
It's all thanks to a certain salami
Smoky Pasta Alla Vodka
The West Elm Couch from Hell
Shop the Piglet Tournament Cookbooks
An Easy, Impressive Cake Made Entirely From Bodega Ingredients
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)