I'm pretty sure it was Visions by Corningware, as a matter of fact.
In general terms, a lasagna pan is any oven bakeware - tin, stainless, ceramic or stoneware, roaster or roasting pan that could be used to bake a lasagna.Lasagna is a pasta dish that incorporates long frilly-edged flat and wide noodles into layers, along with meat or vegetable tomato-based pasta sauce, spices and mozzarella cheese.Cottage cheese is also often included in these layers as well. Another one is risotto, and it's sheer coincidence that both happen to be rice dishes, especially since I can't seem to think of another one right now.As a matter of fact, the pilaf method and the risotto method are rather similar.
They have more in common with each other than either one has with the standard boiling method of cooking rice, where rice goes in the pot, you add cold water, bring it to a boil, cover it and let it simmer until the liquid is absorbed.In the pilaf method (and also the risotto method), we first sauté some finely minced onion in butter or oil, then add the uncooked rice and sauté until it until it gives off a faint nutty aroma.Then we add hot stock, cover and transfer to the oven where it cooks until the liquid is absorbed.(With risotto, after sautéeing the onion and rice, hot stock is stirred into the rice a ladleful at a time, rather than adding it all at once.)Cooking rice via the pilaf method gives you a firmer grain and develops additional flavor through the sautéeing.It also helps keep the grains separate and generally results in rice that's less sticky than the regular kind.When making this rice pilaf recipe, you'll want to make sure to use a saucepan that's safe for the stovetop the oven — including the lid.I once had a pot that was perfect for making pilaf because it was glass, which meant I could see whether there was any liquid still in it without taking off the lid and releasing all the steam.