Cody Casey
Lasagna is a great dish to serve at a party, and it's even better when it's made in a big pan. While making lasagna can be time-consuming, it's a relatively simple process. The size and material of your pan are important factors in achieving the perfect lasagna, with glass, metal, ceramic, square, and rectangular options available. The pan you choose should be deep enough to accommodate multiple layers of pasta, sauce, and cheese. To make a large lasagna, you can prepare the meat sauce ahead of time and assemble the dish the day before. This way, you can focus on hosting your party without worrying about the food.
| Characteristics | Values |
|---|---|
| Pan material | Glass, metal, ceramic, or enameled cast iron |
| Pan size | 9x13 inches or 15.8 x 10.2 x 2.8 inches |
| Number of servings | 15-20 people |
| Sauce | Tomato, ragout, or white sauce |
| Meat | Sausage, beef, or turkey |
| Cheese | Mozzarella, ricotta, or parmesan |
| Noodles | Lasagna noodles or flour tortillas |
| Preparation | Assemble up to a day ahead, then bake |
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What You'll Learn
Choosing the right pan
Size
The size of your pan will determine the number of layers you can create and the overall portion size. If you're making a large batch to feed a crowd, opt for a bigger pan. A standard 9x13-inch pan is commonly used for lasagna, but you can also find larger options, such as a 15.8 x 10.2 x 2.8-inch pan, which can accommodate more generous portions.
Material
Lasagna pans come in various materials, including glass, metal, ceramic, and enameled cast iron. Each material has its advantages. Glass pans allow you to see the layers of your lasagna, ensuring even cooking. Metal pans, particularly those with a core made of good heat-conducting metals like aluminum, distribute heat evenly and efficiently. Ceramic pans offer a stylish presentation at the table and are often microwave-safe for easy reheating. Enameled cast iron retains heat well and can go directly from the stovetop to the oven, making them versatile and ideal for browning the top and edges of your lasagna.
Depth
For a deep-dish lasagna, choose a pan with sufficient depth. A 2.5-inch-deep pan is on the shallower side and may not hold as many layers as you'd like. Aim for a depth of at least 3 inches or more to ensure you have enough space for multiple layers of noodles, sauce, and cheese.
Ease of Handling and Cleaning
Consider the weight and handles of the pan, especially when it's full and hot out of the oven. Sturdy handles will make it easier and safer to handle. Additionally, look for pans with scratch-resistant and non-stick coatings, which will make cleaning up easier and help prevent food from sticking or getting trapped in crevices.
Oven Safety
Ensure that your chosen pan is oven-safe and can withstand the temperatures required for baking lasagna. Most lasagna recipes call for oven temperatures between 350°F and 425°F, so your pan should be rated for at least these temperatures.
By considering these factors, you'll be able to choose the right pan for your big pan lasagna, ensuring even cooking, easy handling, and a delicious final product.
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Preparing the sauce
Start by choosing the right tomatoes for your sauce. Instead of using tomato sauce or paste, opt for canned or fresh tomatoes. This will give your sauce a richer, less watery consistency. If you do end up with a watery sauce, you can always add some tomato paste to thicken it.
In a large, heavy-bottomed pan, brown your choice of meat. You can use a combination of beef and sausage, breaking up any large chunks with a wooden spoon. Once the meat is browned, remove it from the pan and place it on a paper towel to absorb any excess grease. Wipe out any remaining grease from the pan.
Add a drizzle of olive oil to the pan, along with chopped garlic. Sauté the garlic until it turns golden. Then, add your tomatoes and a teaspoon of salt per can. If you prefer a smoother sauce, use an immersion blender to blend the tomatoes. Alternatively, you can squish them down with a spoon or potato masher.
Return the meat to the pan and add some fresh basil. Allow the sauce to simmer for about an hour, giving the flavours time to meld and develop. Taste the sauce and adjust seasoning as needed. If you prefer a heartier sauce, you can also add some Italian seasoning, oregano, or additional herbs and spices of your choice.
Remember, making the sauce ahead of time is a great option. You can prepare the meat sauce 2-3 days in advance and store it in the refrigerator until you're ready to assemble your lasagna. This will not only save you time on the day of assembly but will also allow the flavours in the sauce to develop even further.
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Layering the lasagna
Firstly, preheat your oven to 350°F (175°C) and lightly grease a deep 9x13-inch baking dish. You'll need a deep pan for this lasagna, as it will be extra-cheesy and meaty.
Next, boil a large pot of lightly salted water and cook the lasagna noodles until tender but firm (al dente). This should take around 8 minutes. Drain the noodles and lay them out on clean kitchen towels.
Now you're ready to start layering! Line the bottom of your baking pan with four cooked lasagna noodles, overlapping them slightly. Spread a layer of ricotta cheese on top of the noodles, followed by a layer of meat sauce. You can make your meat sauce by cooking crumbled sausage and beef in a skillet until browned, then adding in tomato paste, water, tomato sauce, Italian seasoning, oregano, and basil.
Sprinkle grated mozzarella over the meat sauce, then add another layer of three noodles. Repeat the layering process with the ricotta, meat sauce, and mozzarella. Finish by topping the lasagna with four noodles.
Cover the lasagna loosely with aluminium foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbling. Let the lasagna stand for 15 minutes before slicing and serving.
You can make this lasagna ahead of time and refrigerate it for up to 48 hours before baking. It can also be frozen for up to a month. If you're freezing it, let the lasagna thaw overnight in the refrigerator before baking, or reduce the oven temperature by 25 degrees and bake for an additional half hour if you don't have time to thaw.
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Cooking the lasagna
Lasagna is a great dish to make for a crowd and can be made a day in advance, which is always helpful when you're hosting. It's a versatile dish, too—you can assemble it with your choice of ingredients, from spinach and ricotta to sausage and beef.
First, you'll want to get your sauce ready. If you're making it from scratch, you can use canned or fresh tomatoes, but be aware that this can result in a watery sauce. To avoid this, you can add some tomato paste to thicken it up. It's also a good idea to make your sauce ahead of time—it can be stored for 2–3 days in the fridge. Simply brown your choice of meat in a large pan, breaking up any large chunks, and then remove the meat and wipe out any excess grease. Add a drizzle of olive oil, chopped garlic, and your tomatoes with a teaspoon of salt per can. Blend until smooth and then add the meat back in, along with some fresh basil, and let it simmer for an hour.
Next, you'll want to cook your lasagna noodles. Bring a large pot of lightly salted water to a boil and cook the noodles until tender yet firm (al dente). This should take around 8 minutes. Once cooked, drain the water and lay the noodles out on clean kitchen towels.
Now it's time to assemble your lasagna! Preheat your oven to 350°F (175°C) and lightly grease a deep baking dish. Line the bottom of the dish with 4 cooked lasagna noodles, overlapping them slightly. You can now start layering! Spread your ricotta mixture first, followed by the meat sauce, and then sprinkle grated mozzarella. Top with another 3 noodles and repeat the layering process. Finish by topping the lasagna with 4 noodles.
Finally, cover the dish loosely with aluminum foil and bake for 30 minutes. After this, uncover and bake for an additional 10 minutes. Let the lasagna stand for 15 minutes before slicing and serving.
Enjoy your delicious, homemade lasagna!
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Storing and reheating
Storing lasagna:
Leftover lasagna can be stored in the refrigerator for 3-4 days. If you wish to store it for longer, it can be frozen and kept for up to 3-4 months.
Reheating lasagna in the oven:
- Preheat the oven to 325°F.
- Place the lasagna in an oven-safe dish.
- Sprinkle a little water or sauce on top of the lasagna to prevent it from drying out.
- Cover the dish with aluminum foil.
- Bake for 30-45 minutes, or until the lasagna is heated through.
- For a crispy top, remove the foil and bake for an additional 5-10 minutes.
Reheating lasagna in the microwave:
- Place one or two servings of lasagna in a microwave-safe dish.
- Sprinkle a little water or sauce on top.
- Cover the dish with a lid or plastic wrap.
- Heat on medium power for 1 minute.
- Check if the lasagna is heated through. If not, heat for an additional 30 seconds to 1 minute.
- For crispy edges, heat some olive oil in a cast-iron skillet over medium-high heat.
- Fry the lasagna slices until crispy and heated through.
Reheating frozen lasagna:
If you are short on time, frozen lasagna can be reheated directly from the freezer. However, this will take significantly longer than reheating refrigerated lasagna. It is recommended to thaw frozen lasagna overnight in the refrigerator before reheating.
Other methods:
Lasagna can also be reheated in an air fryer or skillet. For a unique presentation, leftover lasagna can be cut into squares, skewered, and fried.
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Frequently asked questions
A deep 9x13-inch baking dish is a good size for a big lasagna.
Lasagna pans come in glass, metal, ceramic, and stoneware. Ceramic pans are stylish and can go from oven to table. Metal pans are good heat conductors and can be used on stovetops.
Line the bottom of the pan with cooked lasagna noodles, overlapping them. Spread the ricotta mixture, then the meat sauce, sprinkle grated mozzarella, and top with more noodles. Repeat the ricotta, meat sauce, and cheese layers. Finish with a layer of noodles.
Yes, you can assemble the lasagna and refrigerate it for up to 48 hours before baking. You can also freeze it before baking.
Using canned or fresh tomatoes can make the sauce watery. You can add some tomato paste to thicken the sauce.
