Emboldened by my previous successes with brownies with my Baker’s Edge Pan I decided to try making the lasagna recipe. I would like to preface this by saying I have never made lasagna from scratch. I have watched my mother make lasagna before, and I’ve opened the Stouffers’s lasagna packages, but that’s not quite the same.
After my previous mishap with the Orange Cornmeal Cake, I’ve been carefully reading and following directions far more carefully. I very carefully read and reread the directions and began assembling the lasagna.
My main concern was the amount of filling and stuff that had to fit in the pan. The directions were quite clear on the amounts, and I’m hoping the large quantities of sauce and cheese will help cook the noodles.
I assembled the lasagna in advance, put the foil over it and sat it in the fridge for about an hour before I cooked it.
When it came time to put it in the oven, I preemptively lined the rack with foil. I am terribly paranoid about things bubbling over and I loathe oven cleaning.
There was a happy surprise for me when I went to take the lasagna out of the oven, it had not over flowed its container, and it smelled fantastic. The noodles looked to have cooked as well, which I was grateful for.
“It looks good,” Gavin said looking over the my shoulder. “You really like that pan don’t you?”
“It’s wonderful,” I gushed.
After it had sat for 10 minutes I carefully cut into it. The first piece flipped over.
“I see we need to work on our presentation,” Gavin remarked. The second piece came out nicely.
“This is good,” Gavin remarked after a mouthful.
The top noodle was a bit tougher than the lower ones, but over all it was quite a successful lasagna. I was very pleased with how it turned out. I’m quite glad it turned out well, we’re going to have quite a few leftovers.