Commercial Stainless Steel. Rectangular, Casserole, Cake Baking, Brownie. Makes the perfect serving dish.
Take your baking and roasting to a new level with our NEW Stainless-Steel Roasting and Baking Pan. Whether baking lasagna, baking a cake, casserole or roasting a holiday ham, this roasting pan will meet all your baking and roasting needs. Stainless steel makes it easy to clean. From roasting poultry to baking lasagna, stuffed shells, or baked macaroni it cooks evenly.
Exceptional Quality designed with sturdy stainless steel to provide the best cooking experience. Built to last, rust and corrosion resistant. Makes it an excellent serving dish.
Easy to Clean. To keep your roasting pan set looking pristine, simply apply Health Craft Stainless Steel Cleaner and Polish with a damp paper towel, rinse, and hand dry. To easily clean, apply a light coat of cooking oil or grease to your pan before cooking. All parts included are dishwasher safe.
- Weight: 13 oz.
- Measures 10.5 x 8.2 x 1.7-inches
Questions? Call or Text 1-813-390-1144
Eggplant Zucchini Lasagna
PREPARATION TIME: 1 hour 10 minutes – Makes 6 Servings
EQUIPMENT: chef knife, two 12 x 10 lasagna pans, medium mixing bowl
- 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 Lbs. homemade ricotta cheese, or 15oz container
- 1 whole egg
- ¼ cup Parmesan cheese, grated #1 cutting cone, divided
- 3 cups marinara sauce, shredded #2 cutting cone
- 2 cups mozzarella cheese, divided
Preheat oven to 400°F. Lightly oil Bake & Roast pan. Arrange zucchini and eggplant in, overlapping if necessary. Drizzle with olive oil. Bake 12 minutes or until tender, pat dry.
In medium mixing bowl, combine ricotta cheese, egg and 2 tablespoons Parmesan cheese; set aside.
In the second baking pan, spread ½ cup Marinara Sauce in bottom of pan. Layer 1/3 of the eggplant slices, 1/3 of the zucchini slices, then ½ cup sauce and ½ of the ricotta mixture. Top with 2/3 cup mozzarella cheese; repeat. Top with remaining eggplant and zucchini slices, then remaining sauce and remaining 2 tablespoons Parmesan cheese.
Cover with aluminum foil and bake 30 minutes. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.