HOME > Chowhound > Cookware >


Looking for a lasagne pan

What should we look for?

They should be deeper than a pyrex pan right?

What do you recommend?

  1. Click to Upload a photo (10 MB limit)
  1. Deeper, safer, and much more attractive than a pyrex pan is the Emile Henry 10" x 13" baker (the tailored ones, not the ruffly-topped version). But also significantly more $., even if on a good sale.

    Worth it if you entertain, because they're so beautiful, even in just plain white (colors options are blue, red, yellow, green, or dark purple). Think through where you'll store it safely. Mine's a little more inaccessible than I'd like, but out of the way of anything that might bang into it.

    4 Replies
    1. re: ellabee


      I recently purchased the Emile Henry lasagna pan from Amazon at a price of $80. Though that may seem high it is not only a beautiful pan but it is large enough (14.5x11x3) that there is not spill over in my stove which has always been a problem for me as I tend to do may layers and lots of sauce. I have cooked with the pan a couple of times now and it cleans up so well that it almost seems nonstick, it can take a knife cutting the lasagna in pan without scratching and can go from freezer to oven or microwave without any concerns of exploding or cracking. This pan should last a lifetime basically.

      1. re: mandymoo

        Hope it does, mandymoo!

        Note for those considering EH: There's a smaller size, 13" x 10" x 2.75", that I've found perfect for our lasagna and strata needs. I bought it together with the larger size mm describes, but so far have yet to use the bigger one.

        1. re: ellabee

          It seems they have a smaller size and an individual size too:
          12" x 8.5" and 8.5" x 5.5".

          1. re: mandymoo

            A full nesting set! Now I'm going to try to pretend I never learned this...

    2. I make mine in my LC casserole dish. Deep enough for lots of layers and pretty on the table/buffet.

      1. For forever I used one of those graniteware open roasters (usually about 12x16-ish is size) and it worked well because it's about 3 in deep. Plenty of room for layers. It's inexpensive and you can find them everywhere - even in hardware stores.

        Since I don't have to make such a big pan with just the two of us, I now use a rectangular LeCreuset that is just as deep, and about 9x13 and comes with a cover.


        The cover can be used when the lasagna is first in the oven, and then removed for getting the cheese bubbly and brown on the edges. It washes up like a dream. Happy so far.

        Good luck in your search!

        1. I have to say that my 9x13 pyrex works just fine for lasagna. If you make lasagna a lot and want something pretty to bring to the table all the suggestions are great.

          1. I have two Staub rectangular pans, deeper than my Pyrex. They were a gift, I haven't used them yet, but thought they'd be great for lasagne.

            1. I always just used a 9x13 Pyrex.

              1. I just use my 9x13 aluminum (???) pan. Works just fine.

                1. I've been using a ceramic deep dish for years. I prefer not to have any handles on my bakeware since they tend to get in harm's way. I always place my lasagna pan on a baking sheet to catch the drips and, make for easy removal from the oven.

                  I picked up my dish at Winners (TJMaxx in the US) for about $15. It's made in Portugal and I've had it for at least 10 years.

                  I'd think about what you like in a lasagna. I really like to have a tall slice so a deep dish pan was a must.

                  5 Replies
                  1. re: Breadcrumbs

                    That is stunning! My problem is that I use Hazan's green lasagna and even with about seven or eight layers I can't fill a dish that deep. Any tips?

                    1. re: c oliver

                      Thanks so much c oliver! I think a "tall" lasagna comes down to your preferences. Though I know many Italian recipes call for multiple layers of pasta (including one that my friends Nonna made and I was fortunate to grow up loving!), we have come to determine that we prefer fewer layers of noodle and more layers of meat/sauce/cheese. So, when I look at a new recipe I may decide to double-up on the sauce or the meat or veggie component to bulk up the contents. I would never use more than four layers of pasta and typically I use three. The benefit of this approach is that folks need a much smaller piece of the pie (so to speak) to satisfy their hunger and leftover lasagna is a very, very good thing!!

                      1. re: Breadcrumbs

                        Hazan's lasagne has only Bolognese sauce mixed with bechamel and grated Parm, so it's all about the pasta.

                    2. re: Breadcrumbs

                      You are cruel to post those pictures, Breadcrumbs! That lasagna looks so delicious that I'm literally chewing on my keyboard as I type.

                      BTW, I also use a deep rectangular stoneware baking dish for lasagna. It looks a lot like yours, but made in Italy. Love it!

                      1. re: tanuki soup

                        Thanks very much tanuki soup, I know what you mean...I often find myself getting hungry when I come to this site! I wish I could pass you a slice!

                    3. The basic Pyrex 9x13 worked well for me (ex has it...c'est la vie), and now use a Le Creuset ceramic baking pan that I picked up for a song at Marshall's.

                      Personally, a lasagna pan doesn't need to be deep, since I don't particularly like thick lasagna...I like the crust-to-filling ratio of a basic three-layer lasagna. Those mile-thick lasagnas look lovely on the magazine covers but are way too heavy on the filling, at least for me. (Maybe just me, but seems there is a fetish for "thick" foods...like burgers and sandwiches you need to unhinge your jaws like a snake to eat...guess I prefer a little balance.)

                      For pot-lucks I am partial to disposable aluminum foil baking dishes...especially nice are the ones that have covers for transporting (a jelly roll pan or a fancy baking dish for support is helpful since they can be flimsy).

                      If your lasagna pan will see double duty as a roasting pan, my vote is for an AllClad stainless steel pan, since you can use on the stovetop for making pan sauces.

                      1. I'm trying out my Staub pan for the first time today. I'll try and post a pic later and let you know how I like it.

                        1. I have 2 sizes of LC bakers and a gorgeous EH baker. My oh so clever husband decided to make lasagna for the 2 of us one evening and used my LC terrine. It is one noodle long and wide. He could get about 4 layers. It made 4 servings.

                          1. Thanks everybody for the advice!

                            I passed it along.

                            It sounds like there is a definite difference of opinion on the deeper vs. shallower controversy.

                            I know a pan was purchased and the lasagne is on the menu for tonight.