Quote:
Originally Posted by scho63
My Mom, who wasn't Italian, made about a 8-9 layer lasagna. Everyone was impressed: neighbors, relatives, school mates, friends, etc.
Meat used, both ground beef and sweet Italian sausage, cheese, mozzarella, ricotta, Parmesan, home made red sauce, lots of garlic and oregano, and just incredible gooey cheese.
|
I've searching for a straight-sided lasagne pan that is deeper than a couple of inches. But they're hard to find—unless you're feeding an army. I want something smaller like 8X10 so I can bake three different kinds: Vegetarian (various vegetables) with Alfredo sauce topped with Bechamel sauce; Spinach and ricotta, topped with Mozzarella; My family's Meat/Sausage with Ricotta and topped with Mozzarella.
I thought 3" was pretty high without falling over or being too hard to handle without it falling apart. I would go 4" though. Did she have to put a stake through it to keep it up?
I bought this 3 lasagnes in one pan this summer but returned it as it was not per the height advertises and the walls were too tapered.
https://www.amazon.com/Chicago-Metal...agna+pan&psc=1
Then I found a place that can make custom pans. I might go there if I still wind up empty handed. There was a cake pan that was 3" high but it was aluminum which I won't cook with—though I could line it with parchment. It'd be easier to take out too. Maybe in a pinch.