Por qué debes hornear la lasaña en una fuente de vidrio, no de metal
Hornear la lasaña en vidrio evita que el aluminio de una fuente de metal amargue la salsa de tomate y deje la pasta grisácea.
Lasagna is the ultimate comfort food: its layers of tender pasta, tomato sauce, and melted cheese evoke memories of family dinners. It freezes well and can be adapted to any taste, with Italian sausage, spinach, or even more cheese.
Its history is transatlantic. In Italy, it was a dish for special occasions and celebrations, and upon crossing the Atlantic, it became a staple in American homes. Although it can be found in restaurants and the frozen food section, homemade tastes better.
Chef Michael Symon told Food & Wine that he prefers a 23 x 33 cm tray because "it keeps the ingredients compact, unlike larger trays where each layer is too thin."
Metal baking dishes are great for brownies, but not for pasta. They're mostly made of aluminum, which reacts with acidic ingredients like tomato sauce. This reaction makes the sauce bitter, and the aluminum can leach into the pasta, leaving it gray and discolored.
Glass doesn't contain aluminum, so the layers of sauce, pasta, and cheese don't undergo that chemical reaction. It also retains heat longer than metal, keeping the lasagna hot when served, and it's more non-stick, making cleanup easier. For a lasagna without bitterness and with melted cheese, a glass baking dish is the best choice.
