The first time I made lasagna in my Baker’s Edge pan I forgot to take the lasagna recipe from their site with me to the store so I used the recipe from the back of a lasagna noodle box. I had consulted my friend Maggi, a fantastic cook and a long time owner of a Baker’s Edge pan, on the best noodles to use. She recommended Ronzoni (and warned that DiCecco and no-cook noodles simply won’t fit). I cooked the noodles according to the instructions on the box and when I was ready to assemble the lasagna discovered that they were, tragedy!, too wide for the pan.
I re-consulted Maggi and discovered that she uses a method from the Barefoot Contessa of soaking the lasagna noodles in boiled water just until they are pliable. With this method they don’t cook enough to get too wide for the pan. I decided to try again and this time I took the lasagna recipe from the Baker’s Edge site (third from the bottom) with me to the store. Their recipe says to use uncooked lasagna noodles. Although it calls for a lot of sauce and only three layers of noodles, I was a bit concerned that the noodles wouldn’t cook. After a short struggle (soaked? dry? soaked? dry?) I decided I really wanted to find out if dry noodles would actually work.
The recipe filled the pan up to the very top:
Turns out I had no reason to worry, everything cooked perfectly and it tasted better than the recipe on the noodle box while managing to be easier to make and creating fewer dishes to clean. Bravo! The small spatula that comes with the pan was perfect for cutting and lifting pieces out out the pan without any trouble.
Maggi recommended that I make sure to spread the sauce all the way to the edges and corners of the lasagna noodles to avoid getting dry or crispy lasagna bits, and we didn’t have any. But for those of you who do like the crispy bits of lasagna (and I know you exist since many of you left comments in my first post about brownies) you could try a little less hard to get the sauce spread all the way to the edges, but if you do I would recommend cooking the noodles first. That way they’ll also be every so slightly too wide and the ruffled ends of the top noodles will stick up out of the pan just a bit. Sound good?
Here is a picture of a good reason to make lasagna in a Baker’s Edge pan, behold what just out of the oven lasagna looks like when the weight of 9″ x 12″ of sauce and melted cheese aren’t creating enough pressure to cause all the goodness to ooze out:
And look! Baker’s Edge is going to be coming out with a lasagna pan soon!