Best Lasagna Pans

pan for lasagna Kitchen Utensils & Gadgets

In this guide, we will try to give you some useful tips on how to buy one. lasagna pan, how to use it best, and which materials to prefer. We will show you the features of this essential kitchen accessory, and finally, we will provide you with a selection of the 5 best lasagna pans currently available online.

Prepare lasagna with the right pan

Not all pans can be used to cook lasagna. If the wrong pan is used, the end result, in fact, can be seriously compromised. A pan that is too thick, for example, or made of unsuitable material, can affect the cooking of the lasagna, requiring longer cooking, making it less crispy and with a consistency that is too soft, almost raw.

Choosing the right pan is a step that should not be underestimated, different dishes require different pans: a lasagna cannot be cooked and served in a pan where, for example, we usually bake cookies, cakes, or pies. In the following paragraph, we try to understand what are the characteristics that make a cooking pan perfect to prepare your delicious recipes.

Lasagna pans: features, design, and materials

In glass or aluminum, lasagnas are generally offered in different sizes. to choose according to your needs, they must be resistant and scratch-proof. They must guarantee a homogeneous heat dispersion for optimal cooking. Lasagna pans are designed to be used in any traditional oven, indestructible and easy to clean, they represent an essential accessory to cook delicious lasagna but also baked pasta or tasty cakes.

If you need a practical, lightweight and economical solution, consider buying a stainless steel lasagna pan; glass pans instead have a more modern look, are generally more resistant, and can also be used in the refrigerator, freezer, or microwave. Whichever pan you decide to buy, so pay attention to the materials that must be of excellent quality. Prices are generally very affordable and vary according to the size of the pan and the brand.

Best Pan for Lasagna

Rachael Ray Yum-O Pan for Lasagna

Rachael Ray Yum-O Pan for Lasagna


  • Nonstick lasagna pan.
  • Made from heavy-gauge steel.
  • Oven safe to 500 degrees F.

Material for the lasagna pan

The pans made with the most advanced and innovative technologies will have a slightly higher price than the traditional lasagna. These pans can in fact be characterized by special coatings that optimize the cooking, making it more uniform or healthy. Before buying a lasagna pan, also pay attention to the size of your oven. In fact, on the market, there are different sizes to meet the needs of consumers.

In summary, the main characteristics of lasagna pans are:

  • the materials are generally made of glass or stainless steel
  • the presence or absence of particular coatings that optimize baking.

By comparing these characteristics with your needs, you will be able to find the perfect pan to prepare a delicious lasagna.

Best Ceramic Coated Lasagna Pan

casaWare Lasagna Pan

casaWare Lasagna Pan


  • Very easy to clean.
  • Double Coated Ceramic Surface over 0.6 mm carbon steel.
  • Cadmium, Lead, PFOA, PTFE and PFOS Free.

The 12 mistakes you make when making your homemade lasagna

  • Not knowing how to make fresh pasta

Few people decide to make lasagna with fresh pasta sheets, mainly because making it at home means investing time and dedication that you never have enough of. To use the dry pasta that you buy in the store is the easiest, quickest and simplest. And besides, it keeps longer in the package. Even so, the advantages of making it yourself are many. The taste is better, the texture is smoother since it is handmade. The end result changes a lot, and making pasta with the children is one of the most rewarding activities you can do as a family.

  • Not moistening the pasta sheets properly

Whether you use dry pasta or fresh pasta, you have to achieve good moistening so that it has the right consistency – neither soft nor hard – and cooks better when it goes into the oven. Blanch the sheets for a few minutes in boiling salted water. Do not put them all at once, to avoid sticking, and, when you take them out, put them in ice water to cool down. Then places them separately on kitchen towels to dry.

If you do not do this process, you will have to resort to other tricks to get the pasta to acquire the right texture.

  • Using cheeses that are too watery

If we make a traditional lasagna, Bolognese style, we must use Parmesan cheese without exception. This Italian cheese, with its hard, granular consistency, is ideal for grating and gratinating. It is also not recommended to use low-quality cheese slices.

Best Glaze Ceramic Pan for Lasagna

VYTOHO Lasagna Pan

VYTOHO Lasagna Pan


  • Durable for baking.
  • Ok for dishwashers, refrigerators, microwaves, and ovens.
  • Easy to clean.
  • Use sirloin or eliminate the pork meat

Traditional lasagna is made with Bolognese sauce, which contains one part minced beef and one part pork. The combination is important, because to the fiber of the young cow is added the mellowness and flavor of the pork, which is usually bacon or part of the jowl. If you don’t use it lasagna will be much less juicy, drier. Do not use noble parts of beef, such as sirloin, because it is a way of wasting meats that look better on their own without subjecting them to hours of cooking.

You can use sausage, chicken breast and jowl, and lean pork for his homemade lasagna. It can even be made with chicken only if that is what you have at home because you must not forget that this is a recipe for making the most of it.

  • Adding the tomato at the wrong time

What happens to the tomato when you make a Bolognese lasagna? Should you add it to the sauce? No, you should not. The function of the tomato is to bind the meat and vegetable sauce, giving it moisture and flavor, and it is the element that is cooked at the end.

The typical sofrito souce of the Italian sauce contains onion, carrot, celery, garlic, and sometimes also chilli cut into small pieces. These vegetables should be poached in olive oil for about ten minutes over low heat without tomato. Then add the meat and when it starts to cook, add the wine, which some prefer white and others prefer black. You will let it evaporate, and it will be then -only when the wine is evaporated-, when it will be the turn of the tomato.

  • Wanting to make the bolognese sauce quickly

If you have read the two previous points carefully, you will have realized that making Bolognese sauce is neither simple nor quick. Good cooking takes from 3 to 3 and a half hours, even 4 hours, depending on the oven, the quantities.

As it is such a long preparation, if you see that the sauce is dry, you can add a little water or broth, if you see it convenient.

If to the time it takes to make this sauce you add the time it takes to prepare the béchamel sauce and the time it takes to cook the lasagna in the oven (about 20 minutes), you can conclude that a big mistake is to start working without time.

Best Large Pan for Lasagna

casaWare Commercial Ceramic Coated Lasagna Pan

casaWare Commercial Ceramic Coated Lasagna Pan

  • Material: ceramic-coated carbon steel.
  • Superior durability.
  • Hand wash only.
  • Overdoing it or falling short with the height of the tower

When you have the sheets of precooked pasta, the béchamel sauce, the bolognese sauce, and the grated Parmesan, begin with the assembly in layers of the lasagna.

The process is simple, but you have to keep in mind that the tower should be neither too high nor too low. If it is too small, it will look like a sandwich, and if it is too high, it can fall apart and the ingredients can scatter when it is time to serve. The ideal is to make it 7 or 8 stories high.

  • Putting more filling than necessary

When assembling the lasagna, layer by layer, you must keep in mind that overdoing it with the filling can cause it to overflow and decompose. But do not overdo it either. Ideally, between each sheet of pasta, there should be half a centimeter of sauce between bolognese and béchamel. Once the pan is buttered, put a spoonful of bechamel sauce and a layer of pasta sheets along the entire length of the pan. Cover them with bechamel sauce well spread, on top place a layer of bolognese also well spread, grated cheese, then another layer of pasta, and so on until the end.

  • Mixing béchamel with Bolognese sauce

We advise placing sauce on its own on top of the pasta layers, without mixing it with the Bolognese sauce, which will be spread on the next layer. Some cookers can mix the two sauces and place them on top of the sheets to save a step in the composition and make everything more uniform, but this reduces the creaminess of the final result.

The Best Aluminum Foil Lasagna Pan

Fig & Leaf Pan for Lasagna

Fig & Leaf Pan for Lasagna


  • Material: Aluminum.
  • Safe for the oven.
  • Recyclable & ecological.
  • Do not cover the lasagna in the oven

Assembled lasagna should bake for about 20 minutes at 170-180 degrees if it has already been pre-cooked. Place it in the center of the oven and in the last minutes we press the grill to get it crispy.

Cover it with aluminum foil for the first 15 minutes to keep it well moist, although if pre-cook the pasta, we can do without that trick.

If the pasta has not been pre-cooked, leave it in the oven a little longer, 25-28 minutes.

  • Too long to eat

Lasagna is a very tasty dish to eat without delay. When it’s ready, it’s best to leave it in the oven for 15 to 20 minutes so that it settles and doesn’t burn. Subsequently, it can be enjoyed to its fullest. If you have a piece leftover, we can store it in the refrigerator without problems. If you are going to eat it overnight or the next day, but if more time has passed, you should clearly understand that it will dry out, it is better to freeze.

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Steve Toomey

The main inspirer and creator of this resource. In passion about gardening, home decor & interior. Also, likes to DIY projects and interesting in house gadgets. Moreover, he likes to find out how to make cooking easier and simple with kitchen gadgets. Read More.

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