2-Piece Stainless Steel Baking Pan Set

Rectangle Sheet Cake & Casserole Pans 

Elevate your everyday baking with this versatile 2-piece oblong pan set. Crafted from premium stainless steel, these pans are built to last a lifetime while keeping your food safe, healthy, and delicious.

Set includes

• Medium Lasagna Size 9 Servings - 10.5” x 8.3” x 2”
• Toaster Oven Size 6 Servings - 9.4” x 7.3” x 2”
  

The 2 sizes stack neatly together for compact storage and cover all your baking and roasting needs.

Multi-Use Convenience

From baking sheet cakes, brownies, cinnamon rolls, and cookies to roasting chicken, beef, fish, and vegetables, this set is a true workhorse in the kitchen. Its classic, professional design transitions seamlessly from oven to table.

🎁 Makes a thoughtful gift for housewarmings, weddings, holidays, or any home cook who values durability and health in their bakeware.

✅ Premium Stainless Steel – Healthy, rust-resistant, and built to last
✅ 3 Versatile Sizes – Nesting design saves storage space
✅ Lifetime Durability – Withstands daily use without warping or bending

SCROLL DOW FOR LASAGNA RECIPE

Eggplant Zucchini Lasagna

Prep & Cook Time: 1 hour 10 minutes
Yield: 9 servings

Equipment

• Chef’s knife
• 9 or 10-inch lasagna pans (or similar)
• Medium mixing bowl

Ingredients

• 2 large zucchinis, sliced lengthwise into ¼-inch-thick slices
• 1 medium eggplant, sliced lengthwise into ¼-inch-thick slices
• 2 Tbsp olive oil
• 1 lb homemade ricotta cheese (or 15 oz container)
• 1 whole egg
• ¼ cup Parmesan cheese, grated (Cone #1) – divided
• 3 cups marinara sauce, shredded (Cone #2)
• 2 cups mozzarella cheese, shredded – divided

Directions

1. Preheat Oven
   Heat oven to 400°F. Lightly oil a Bake & Roast pan.
2. Roast Vegetables
   Arrange zucchini and eggplant slices in the pan, overlapping if necessary. Drizzle with olive oil. Bake for 12 minutes or until tender. Pat slices dry with paper towels to remove excess moisture.
3. Prepare Ricotta Mixture
   In a medium mixing bowl, combine ricotta, egg, and 2 tablespoons of the Parmesan cheese. Set aside.
4. Assemble the Lasagna

• • In the second baking pan, spread ½ cup marinara sauce over the bottom.
  • Layer ⅓ of the eggplant slices and ⅓ of the zucchini slices.
  • Spread ½ cup sauce, then top with half of the ricotta mixture.
  • Sprinkle with ⅔ cup mozzarella cheese.
  • Repeat the layers.
  • Top with the remaining eggplant and zucchini, followed by the remaining sauce and 2 tablespoons Parmesan.

5. Bake
Cover with foil and bake for 30 minutes. Remove foil, sprinkle with the remaining mozzarella, and bake an additional 10 minutes or until bubbling.

6. Rest & Serve
Let stand 10 minutes before slicing and serving.

Serving Suggestion

Pair with a crisp green salad and garlic bread for a complete Italian-inspired meal.