Availability: In stock

Yield : 1 Lasagna Trio Cavity
(approx. 4 servings)
  • 4 Lasagna noodles, cooked according to package and drained*
  • 1/2 pound Italian sausage
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup part-skim ricotta cheese
  • 1 cup grated parmesan cheese
  • 2 tablespoons dried parsley
  • 1 teaspoon black pepper
  • 1 egg, beaten

*Cook time for noodles is not accounted for & will vary based on type of noodle used.


Additional Info
Prep Time: 35 minutes
Cook Time: 25-30 minutes
Level: Easy
Yield : 1 Lasagna Trio Cavity
(approx. 4 servings)
  • Preheat oven to 375°F.
  • Remove Italian sausage from casing; discard casing.
  • Crumble sausage into small 1/4 inch pieces, and then cook in a skillet over medium heat, until brown and crisp.
  • Add marinara to cooked sausage; stir to combine then let simmer 10 minutes.
  • In a large bowl combine 1 1/2 cups mozzarella, ricotta cheese, parmesan cheese, parsley, pepper and egg; mix until well incorporated.
  • Spread a thin layer of sausage marinara mixture on the bottom of one cavity in the Lasagna Trio Pan.
  • Lay 1 noodle over the sauce; top with additional sauce and one 1/3 of the cheese mixture.
  • Repeat the layering process, ending with the final noodle topped with sauce.
  • Sprinkle the remaining ½ cup of mozzarella on top.
  • Bake 25 to 30 minutes or until golden brown and bubbly on top.
  • Cool 10 minutes before serving.

Warranty & Use


lasagna pan
Nice quality pan, heavy and sturdy construction, baked with it a few months. I'd like to see more ideas for use of the pan, other than making lasagna... the one recipie thats on this web page fills one of the cavities... would like to see suggestions on how to utilize all three pans, as the 3 slots would make a huge amount of lasagna for a small family... I've seen people write that they make meat loaf and mac n cheese at the same time. I'd like to see more uses... one person said, they fill the outside pans with food and fill the middle with water to prevent damage... several people say they bake bread in the pans... could the web site pass this info on to consumers and collect recipies.... there are no recipies or detailed instructions on the use of this pan, i'd think this would be a bonus.
Overall Satisfaction 80%
Quality 100%
Reviewed Feb 7, 2014 by i-like-it

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Chicago Metallic is proud to offer quality bakeware solutions that meet your every need. We provide three distinct lines to help bring the quality of commercial bakeware home.

Chicago Metallic

The Chicago Metallic line's non-stick surface lets you easily release each recipe and effortlessly clean-up afterwards. It’s the preferred choice of bakers who understand quality and design, but also want professional-grade durability.

The Chicago Metallic line is reinforced with a 25-year warranty, ensuring the product will be free of defects in material and craftsmanship, and will last for decades under normal use.

Commercial II

The premium and durable Commercial II™ line is built to endure a lifetime of daily baking. The leading edge, heavy-duty aluminized steel is available in both traditional uncoated and dual coated, diamond-quality non-stick options. Coated or uncoated, all Commercial II pans are made with thick-gauge aluminized steel for superior heat conduction.

The Commercial II™ line is supported by a lifetime warranty, ensuring the product will be free of defects in material and craftsmanship and will last a lifetime under normal use.


The Everyday line provides great value in all the basics. This non-stick includes cake pans, cookie sheets, and cooling grids, and everything else you need to stock your kitchen for the first time or add more basics to your bakeware collection.

The Chicago Metallic line is reinforced with a 10-year warranty, ensuring the product will be free of defects in material and craftsmanship, and will last for years under normal use.