Marianne Martinez
A 9x12 pan is slightly bigger than the standard 9x13 pan used for lasagna, but you can still make a delicious lasagna in it by adjusting the recipe. The key to a good lasagna is the layering of the ingredients, so the technique is more important than the pan size. The standard recipe calls for three layers of noodles, sauce, and cheese, but you may need to adjust the number of layers depending on the depth of your pan. You may also need to adjust the cooking time, as a deeper lasagna will take longer to cook through.
| Characteristics | Values |
|---|---|
| Pan size | 9x12 |
| Number of layers | 3-4 |
| Noodles per layer | 2-3 |
| Oven temperature | 350-425°F |
| Baking time | Until golden brown |
| Resting time | 15-45 minutes |
| Servings | 4-6 |
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What You'll Learn
Preheat the oven to 350-375°F and grease a 9x12 pan
To get started with making lasagna, preheat your oven to 350°F to 375°F. The temperature you choose depends on how deep you want your lasagna to be. A shallow lasagna can be cooked at 350°F, while a deeper lasagna should be cooked at 375°F.
Once your oven is preheated, it's time to prepare your 9x12 pan. Some cooks choose not to grease their pans, instead relying on the sauce to prevent sticking. However, if you want to grease your pan, you can use olive oil, butter, or a non-stick spray like PAM. You can also put a tablespoon of vegetable oil in the pan and spread it around with a paper towel.
After greasing your pan, you can begin assembling your lasagna. Start by spreading a cup of meat sauce on the bottom of the pan. Then, add a layer of lasagna noodles. You can cook your noodles first or assemble them raw, depending on your preference and recipe. Next, add a layer of ricotta cheese. Repeat these layers, ending with a layer of noodles and sauce. Cover your lasagna with foil and put it in the oven.
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Boil lasagna noodles until al dente
To boil lasagna noodles until al dente, start by bringing a large pot of water to a boil. Add a glug of olive oil and salt the water generously. Next, add the lasagna noodles and bring back to a boil. It's important to constantly stir the noodles to prevent them from sticking together and to ensure even cooking. Cook the noodles for about 8 to 10 minutes or according to the package instructions, aiming for around 2 minutes less than suggested for al dente. The noodles should be tender yet firm to the bite. Once they're al dente, drain the noodles and lay them out on clean kitchen towels to cool and prevent sticking.
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Brown the meat, drain, and add tomato paste
To make a lasagna in a 9 by 12 pan, you'll need to brown the meat first. This is a crucial step in developing flavour, and it's best to do this separately from the vegetables. Start by heating some oil in a large saucepan over medium-high heat. Add your choice of ground beef, Italian sausage, or a combination of both, and cook until the meat is browned. You can also add onions and garlic at this stage for extra flavour.
Once the meat is browned, drain the excess fat and return the pan to the heat. Now, it's time to add the tomato paste. This step is essential for building a rich, thick sauce. Add the tomato paste to the meat and stir well, allowing the paste to coat the meat and any other ingredients in the pan. Continue cooking for a couple of minutes, stirring occasionally, until the paste deepens in colour and becomes fragrant.
At this point, you can add your aromatics and spices. This might include garlic, oregano, red pepper flakes, Italian seasoning, parsley, and garlic powder. Cooking these ingredients together will allow their flavours to meld and infuse the sauce. You can also add a small amount of sugar or shredded carrot to temper the acidity of the tomatoes.
Finally, it's time to build the sauce by adding crushed tomatoes, tomato sauce, and water to the pan. You can also include vinegar, Worcestershire sauce, and additional salt and pepper to taste. Stir everything together, and simmer the sauce over low heat until it thickens and reduces, creating a rich, flavourful base for your lasagna.
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Layer the pan with sauce, noodles, ricotta, and meat
To layer a 9x12 pan with sauce, noodles, ricotta, and meat, you'll need to follow a few simple steps. First, preheat your oven and lightly grease your pan with olive oil or cooking spray. Then, prepare your sauce and meat. You can use a store-bought pasta sauce or make your own by simmering crushed tomatoes with seasonings like garlic, oregano, and basil. For the meat, brown ground beef or sausage in a skillet over medium-high heat.
Now it's time to start layering! Begin by spreading a thin layer of sauce at the bottom of your pan. Then, add a layer of noodles, using as many as needed to cover the bottom of the pan. It's okay if the noodles overlap slightly. On top of the noodles, spread a layer of ricotta cheese, followed by your desired amount of meat. Sprinkle grated mozzarella cheese over the meat, and then add another layer of noodles.
Repeat this process, layering sauce, noodles, ricotta, meat, and mozzarella, until you've reached your desired number of layers or filled your pan. Remember to season each layer for maximum flavour. Finish with a final layer of noodles and spread the remaining sauce evenly on top. You can also sprinkle more shredded cheese on top if desired.
Finally, cover the pan loosely with aluminium foil and bake your lasagna according to your recipe's instructions. Let it stand at room temperature for about 20 minutes after baking before slicing and serving. Enjoy your delicious, layered lasagna!
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Bake, cool, and freeze lasagna
Once you've assembled your lasagna, you can decide whether to bake it and then freeze it, or freeze it unbaked. If you're baking it now, preheat your oven to 350°F. Cover the pan with foil and bake for 30 to 40 minutes. Then, remove the foil and bake for another 5 to 10 minutes, or until the cheese is golden brown. Remove the lasagna from the oven and let it stand for 10 minutes before serving. If you're planning to freeze the lasagna, let it cool completely first. Then, wrap the pan tightly with plastic wrap, followed by a layer of heavy-duty foil. Label the foil with the contents and date, then freeze for up to 3 months.
To bake a frozen lasagna, first, let it defrost in the fridge overnight or for up to 12 hours. Preheat your oven to 350°F. Bake the lasagna covered with foil for 55 to 65 minutes if it's thawed, or 75 to 90 minutes if it's coming straight from the freezer. If your lasagna is baked from frozen, you may need to bake it for up to 90 minutes, or until it's evenly hot and bubbling around the edges.
If you're baking the lasagna in a disposable foil pan, place the pan on a baking sheet for support when taking it in and out of the oven. If your dish is very full, it's recommended to place the foil-covered lasagna on a rimmed baking sheet during baking to catch any overflow.
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Frequently asked questions
Preheat your oven to 375°F (or 190°C) and lightly grease your 9x12 pan with olive oil.
Bring water to a boil in a large pot over high heat. Add salt and lasagna noodles and cook until al dente. Drain and lay the noodles out on clean kitchen towels.
In a large skillet over medium-high heat, cook the crumbled sausage and beef until brown. Add the chopped onions and garlic to the meat. Drain most of the fat away from the meat, then place the meat back into the skillet and add the tomato paste. Simmer the meat with crushed tomatoes and tomato sauce for 15 minutes.
Spread 1 cup of the meat sauce into the 9x12 pan. Add a layer of noodles. Top the noodles with some of the ricotta cheese mixture. Repeat the layers, ending with a layer of noodles and sauce. Cover with foil and bake.
