{"id":8646,"date":"2026-08-11T22:35:43","date_gmt":"2026-08-11T22:35:43","guid":{"rendered":"https:\/\/www.malak.ca\/blog\/?p=8646"},"modified":"2026-08-11T22:35:43","modified_gmt":"2026-08-11T22:35:43","slug":"making-simple-meat-lasagnes-photos","status":"publish","type":"post","link":"https:\/\/www.malak.ca\/blog\/index.php\/2026\/08\/11\/making-simple-meat-lasagnes-photos\/","title":{"rendered":"Making (Simple) Meat Lasagnes — Photos"},"content":{"rendered":"\n

This is another recipe<\/a> focusing on a simplification — in fact, two separate simplifications — allowing for easy assembly of as many or as few units that you are willing to mount at once, as well as depending on the number of containers and freezer space you have, or to which you have access.<\/p>\n\n\n\n

In the process of mounting this post, a separate, overarching narrative from how I originally viewed the recipe emerged: I originally thought that I had a recipe for (what now used to be) four lasagnes, using commercial tomato sauce in a jar. I eventually realized that I actually had a recipe for one lasagne, which happened to be particularly convenient for making four units at a time, specifically tailored to some conveniently-sized baking pans I possess, measuring 7-1\/2″ x 5-1\/2″ x 2″.<\/p>\n\n\n\n

This led me to calculating the surface area of the particular baking pans, about 41 square inches (266cm2) each, which I realized was about half the 81 square inch surface area of somewhat more common 9″ x 9″ (22.9cm x 22.9cm) baking pans; I further realized that the fairly common 9″ x 13″ (22.9cm x 33cm) baking pans, with a surface area of 117 square inches, have almost three times the surface area of the baking pans I use.<\/p>\n\n\n\n

With this realization, the core recipe and process of making my lasagnes emerged from the base unit of my small pans:<\/p>\n\n\n\n