What size of a lasagna baking dish should I get?
I've never made lasagna before, so I'm wondering what is a good size for most lasagnas. I'd like some decent depth for a decent sized lasagna, but I wouldn't make a huge lasagna.
What material is best? I've heard a lot about Pyrex baking dishes exploding.
I like deep lasagna with many layers, so I use an old granite-ware roasting pan. My lasagna is about 4-5 inches deep. When my mom used to make lasagna for a crowd, she'd use one of those disposable turkey roasters made of aluminum. She'd put it on a cookie sheet for support, of course.
I don't think the make of the pan is that critical for this particular dish, and there are so many interpretations....use what makes you comfortable.