I like these hotel pans for lasagna. This one takes two pasta planks side by side and is deep enough to stack pretty high.I refrigerated this one overnight and so managed to get it out intact onto the board. It made for easy slicing with my trusty bread knife. I have ricotta in this one, with added parmesan, an egg, garlic and onion powder, basil and oregano. I had planned for three layers of pasta but it looked like another layer would work although my ricotta mixture was dwindling. The top layers are skimpy on the cheese but I did top it with plenty of mozzarella.