Hey All,
My sister in Scotland called me today asking for the recipe to the 8-layer Lasagna with Béchamel Sauce from Issue #43. I asked earlier about a recipe for Italian Sausage as she cannot get this in Edinburgh and saved that in my Word documents to send along.
I suspect she does not have a Lasagna Pan at least 3" high to cook this dish she and her Hubby fell in love with, so I'm making a "Care" package, unbeknownst to her, and have probed her for a list of ingredients she may not be able to get, to send along.
But my main concern is the pan. I have a Mario Batali pan that I love, but America's Test Kitchen poo-poo'd it. I love the way it cooks evenly, but it also weighs 11 lbs unfilled. We're talking shipment weight here, but it's my sister, so whatever.
What do you all recommend for a Lasagna pan for your 8-layer lasagna? And remember, it has to be at least 3" deep.
Barbara
My sister in Scotland called me today asking for the recipe to the 8-layer Lasagna with Béchamel Sauce from Issue #43. I asked earlier about a recipe for Italian Sausage as she cannot get this in Edinburgh and saved that in my Word documents to send along.
I suspect she does not have a Lasagna Pan at least 3" high to cook this dish she and her Hubby fell in love with, so I'm making a "Care" package, unbeknownst to her, and have probed her for a list of ingredients she may not be able to get, to send along.
But my main concern is the pan. I have a Mario Batali pan that I love, but America's Test Kitchen poo-poo'd it. I love the way it cooks evenly, but it also weighs 11 lbs unfilled. We're talking shipment weight here, but it's my sister, so whatever.
What do you all recommend for a Lasagna pan for your 8-layer lasagna? And remember, it has to be at least 3" deep.
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.