Lasagna in a 18 X 13 pan
JDP
jdp0906@gsinet.net
11/23/05 		The pan is filled to the brim (3.75 depth) - what should the cooking time be. I doubt I should double the cooking time since the pan is double the size of what recipes call for.
ellen

11/23/05 		If you used 2 times the 9x13 recipe, so that the lasagna is the same depth as a single pan, it only 10-15 minutes to the cooking time. The key is the DEPTH of the lasagna. So if is filled to the nrim, that is about 4 times as much lasagna, , you MIGHT need an extra half hour. The simple check is to use an instant read thermometr- it should be 165 degrees in the middle of the dish.
JDP
jdp0906@gsinet.net
11/23/05 		Thank you Ellen - BTW, it weighs 30 pounds
ellen

11/23/05 		My gIs it frozen? If you are cooking from frozen, it will take longer- at this size, it COULD double the cooking time, or at least add an hour if it starts frozen. Remember that once done, it can be held in the oven at 200. Cover with a cookie sheet so it does not dry out, but does not get soggy.
MARIANNE
mhancoc@nycboe.net
12/02/05 		Christening for 40 people
i am cooking for 40 people and plan to make
hot buffet, eggplant parm, ziti and sausage and peppers.

my question is if 3 large pans using six sternos is enough food

ellen

12/02/05 		There is a page on pan measures in the site that tells the avtual VOLUME of these pans depending on depth and the number of servings of various sizes you can get. Since you don't have the actual measurements, use thin to calculate. Gor example, a 0x13 dish makes 8-10 servingd, but an 18x26x2 1/2 makes about 24.

You want enough of each for anout 20 servings, and there won't be much left.