Exciting Friday thread: do you own a lasagne dish?

[Faraway20]

..that fits exactly one sheet of standard dried lasagne? With no pasta surgery required? If so can you tell me where you bought this mythical dish?

Like this: forgot to post picture.

A loaf tin does the job op.

I think it's like how mustard makers (Mr Colman) day they make their money from the mustard left on the side of the plate- so too with lasagne makers who make their money from the bits that scatter and then get chucked away when you're trying to snap them to fit the dish.

Reassuring thread - I always assume I am the only person who doesn't have the right size dish when I'm making it.

Agree with Rockbird re that monstrosity !!

Plus, those gaps? No no no. They'd have to be filled.
With snapped mosaic!

What a waste of a tray! By having the sections!!

Plus. Those big Sheets, crimped at the edges? Are they ..... American?

@Oblomov20 Where is that dish from? It looks perfect.

Userxx the Pyrex one? Was just the first one I googled. It's Dunelm. £5.50

I use mine, similar, for almost all cooking: lasagne, shepherds pie, everything. I barely use anything else!

@Oblomov20 Fab, thanks 👍. Need to go in the next few weeks so will add to my list.

I think the lasagne tray looks brilliant. Ok, so it's not pretty - I wouldn't be putting it in the table, but lots of lovely crispy edges and much easier to cut into pieces to serve.

Sadly lasagne (with pasta, not leek Substitutes ) is a thing of the past (low carb) I'd love to be grappling with mosaicing pasta sheets!) I found getting a deep enough dish was the hardest part!

My problem is I can never for 3 layers in. I think I need a deeper dish.

Made our first ever vegetable lasagne the other night. It was delicious but no bloody way is that a quick meal to do. One for wfh.

I used 2 pasta layers in our big Pyrex dish and there weren't too many gaps but it wasn't deep enough for 3. I might need to chop the veg more finely for that.

@Coffeecak3 I've tried the soaking the mice in milk thing and won't be doing it again, it makes it very tender but it's like eating baby food, no texture, not pleasant.

I do soften the lasagne sheets in boiling water though, I have a small frying pan of it simmering on the hob, pop a couple in for a minute, put them in the dish and the next couple in the pan, they are ready by the time you have done the sauce layers. No snapping here (square pyrex dish).

@Oblomov20 lasagne sheets used to come with those crinkly edges, I haven't seen them for about 30 years though.

I do think the secret of neat slices is lots of pasta layers, I tend to use 6 layers in a standard depth dish but more would be better.

I too hate (with a passion) how frustrating it is to not be able to get enough layers in your lasagne.
I normally get 3. Why can't I get 4. I spread by bolognese mix as thin as I can, push down on the lasagne layers firmly. But bugger me, can I fit in a 4th layer? Not on your Nelly. Drives me wild.

I've failed at finding one of these mystical dishes too despite having a paper template of a lasagne sheet in my purse when I go shopping.

soaking the mice in milk

Sounds different 😏

I was given a Lakeland lasagne dish for Xmas a few years ago. It’s fits Sainsbury’s fresh lasagne sheets perfectly. I love it

How does one do an easy mid week lasagne?!

Dump bag into the slow cooker for the ragu all day while out at work. Get home, layer with roux and pasta, top with cheese, bake for 30mins while I shower and sort the dc.

I use one of those white metal tins with the blue trim - fits 3 sheets side by side on each layer with no snapping.

We do Mary Berry's express lasagne if we want a quick version, sausage meat fried till brown, lots of chopped mushrooms and spinach plus sour cream added to make one sauce, passata for the other.

Ok so it seems Dolmio and Old El Paso are capable of creating the mystery dish. I might tweet them.

@ExpletiveDelighted Thanks. I won't bother trying it then. I was once given a lasagne where the mince was more like thick gravy, disgusting.

I like to let the milk infuse overnight, so my lasagna is a two day job.

I made pastichio recently and it's lovely. And because you use penne, there's no jigsagne required!

My favourite lasagne dish came free with a Neff oven, (we've moved since and I miss that oven.) The dish is an Emma Bridgewater, rather large though. My dd is eying it up but I'm not ready to part with it yet.

I do but it still does not fit perfectly. There is definitely a gap in the market!

I have a Dolmio one that's good. But I always slow cook my lasagne now and it tastes amazing. I'll never cook one in the oven again. It's just a pain because my slow cooker dish is oval.

I have an enamel dish from Sainsbo which is almost perfect.
It fits three lidl past sheets across.
I was soooooo elated when I made the discovery.

I do an extra pan of just the top layer ( tiny bit of sauce, pasta, white sauce and copious amounts of cheese).
I feel smug using my miracle pan and piling on an extra slice of top layer...
😇😅