Cookware Blogging II

The Cohen's also love lasagna, but need a good lasagna pan. This week, I bought a Hefty EZ Foil Lasagna Pan, extra deep. This is the Rolls Royce of disposable extra deep foil lasagna pans. It is 13 1/4 x 9 5/8 x 2 3/4 (for our metric friends, the pan is conveniently labeled as 336mm x 244 mm x 69 mm). The foil is heavy duty and protects the lasagna from burning. It has good thermal properties and spreads the heat evenly throughout the pan. (When cooking, be sure to keep the top edge of the lasagna particularly moist, as the heat does tend to dry out it out.) The pan is well up to the weight of the lasagna. The pan was knocked out of shape on the trip home from the grocery store, but it was easily knocked back into shape. Clean up is particularly easy, as you just throw the pan away.

One Bowl Easy Meatless Lasagna:

1 32 oz container Ricotta cheese
3 cups Mozzarella
1 cup Parmesan
2 eggs
1 jar of your favorite tomato sauce
1 can diced tomatos
1 box of 12 lasagna noodles.

Preheat oven to 375 F (190 C). Mix Ricotta cheese, eggs, 1 cup Mozzarella and 1/2 cup Parmesan in bowl. Spread a thin layer of sauce on the bottom of the pan. Put three uncooked lasagna noodles on bottom of pan, arranged with the long axis of the noodle along the short axis of the pan. Spread one third of Ricotta mixture evenly over dry noodles. Cover with one third of remaining sauce. Put down dry lasagna noodles. Repeat twice more, so that all of Ricotta mixture and sauce is used. Put down last three dry lasagna noodles. Mix diced tomatos, 1 cup Mozzarella and season to taste (Tobasco, salt, pepper, Oregano, Italian Seasoning, etc.) in bowl. Spread over top. Cover with foil and bake for 45 minutes. Uncover, top with remaining Mozzarella and Parmesan and bake for 15 minutes, or until cheese on top starts to brown. Let sit for 5 minutes and then serve.