Two BAKING and ROASTING Pans 12x10 and 10x8 inches 18/0 Stainless Steel
Two BAKING and ROASTING Pans 12x10 and 10x8 inches 18/0 Stainless Steel
Two BAKING and ROASTING Pans 12x10 and 10x8 inches 18/0 Stainless Steel

Two BAKING and ROASTING Pans 12x10 and 10x8 inches 18/0 Stainless Steel

Regular price
$25.00
Sale price
$25.00
Shipping calculated at checkout.

We are excited to announce our sale on our 18/0-gauge commercial stainless steel baking dishes! These rectangular, casserole, cake baking, and brownie dishes are perfect for lasagna, baking, and roasting. Made with high-quality stainless steel, they are durable and long-lasting. Plus, their sleek design makes them the perfect serving dish for any occasion. Don't miss out on this incredible deal. Upgrade your kitchen with our top-of-the-line baking dishes today. 12x10x2 and 10x8x2 inches.

We are excited to announce that we have opted for 180-gauge commercial grade stainless steel for our new bakeware collection. Unlike the industry standard aluminum, stainless steel does not react with or contaminate food and will not discolor. Our bakeware is also easy to clean, less likely to burn, and will maintain its integrity for a lifetime. The classic design of our restaurant-quality bakeware complements our exclusive collection of Health Craft cooking equipment perfectly. Try our new stainless steel bakeware and elevate your baking game today!

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

DIRECTIONS

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.