Rectangular Roasting & Baking Pan – 18/0 Commercial-Grade Stainless Steel
Perfect for lasagna, casseroles, brownies, cakes, and roasting – doubles as a stylish serving dish!
Upgrade your kitchen with our durable rectangular roasting and baking pan, crafted from premium 18/0 commercial-grade stainless steel. Unlike aluminum or coated bakeware, this pan is food-safe, non-reactive, and free from toxic materials—it won’t warp, rust, flake, or discolor, ensuring years of reliable use.
Engineered for professional-quality results, the heavy-gauge steel distributes heat evenly to prevent scorching and promote consistent baking. With its timeless design, it transitions seamlessly from oven to table, serving as both a high-performance baking pan and an elegant serving dish.
Why Choose Stainless Steel Bakeware?
- Healthy & Safe – No aluminum, Teflon, or coatings that can leach harmful chemicals or release odors under high heat.
- Superior Craftsmanship – One-piece, seamless construction with smooth rolled edges for safety and 2-inch deep sides for versatility. Unbreakable compared to glass or ceramic.
- Easy to Clean – Smooth matte finish resists sticking and cleans effortlessly. Dishwasher safe to save time and effort.
- Built to Last – Designed to withstand up to 450°F without bending or warping. Trusted by Chef Charles Knight for everyday cooking.
Versatile Use
Perfect for baking lasagna, casseroles, brownies, sheet cakes, pizza, cinnamon rolls, cookies, pastries, or fondant. Also ideal for roasting chicken, beef, fish, or vegetables. A thoughtful gift for Christmas, Thanksgiving, weddings, or housewarmings.
Specifications
- Material: 18/0 Stainless Steel
- Size: Small – 12.4” x 9.75” x 2”
- Package Includes: 1 Rectangular Baking Pan
📞 Questions? Call or Text 1-813-885-5244
Here’s a classic, foolproof homemade lasagna—rich, comforting, and perfect for family dinners. I’ll include a few pro tips along the way.
Classic Beef & Ricotta Lasagna
Ingredients
Meat Sauce
- 1 lb ground beef (or half beef / half Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (or 3 cups homemade)
- 2 tbsp tomato paste
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional)
Cheese Layer
- 15 oz ricotta cheese
- 1 large egg
- 1 cup grated Parmesan
- 2 tbsp fresh parsley or basil, chopped
Assembly
- 12 lasagna noodles (cooked or no-boil)
- 3 cups shredded mozzarella cheese
Instructions
1. Make the Meat Sauce
- Heat a large skillet over medium heat.
- Add beef and onion; cook until browned. Drain excess fat.
- Add garlic and cook 30 seconds.
- Stir in marinara, tomato paste, and seasonings.
- Simmer uncovered 15–20 minutes.
2. Mix the Ricotta Layer
- In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix until smooth.
3. Cook the Noodles
- Cook noodles according to package directions (skip if using no-boil). Lay flat on parchment or foil.
Assembly (12×10 baking dish)
- Spread ½ cup sauce on bottom
- Layer 3 noodles
- Spread ⅓ ricotta mixture
- Add ⅓ meat sauce
- Sprinkle 1 cup mozzarella
- Repeat layers two more times
Finish with remaining mozzarella and extra Parmesan
Baking
- Cover with foil (tent slightly so cheese doesn’t stick)
- Bake at 375°F (190°C) for 35 minutes
- Uncover and bake 10–15 minutes until bubbly
- Rest 15 minutes before slicing
Chef Tips
- Best texture: Let it rest—this keeps layers clean
- Extra rich: Add a béchamel layer instead of ricotta
- Waterless cookware: Simmer sauce on low with lid closed; natural moisture is enough
- Make ahead: Assemble up to 24 hrs in advance