Omelet wrote:

> The acid in tomato dissolves the aluminum.
>
> Never cook ANYTHING acidic in aluminum.
>
> I once made the mistake of covering a tomato based dish with aluminum
> foil and it ate holes in the foil leaving nasty black bitter spots on
> top of my food, and visible holes in the foil.

I've often covered lasagna in foil (when doing the uncooked pasta
method) and have NEVER seen holes develop, and somehow commercial frozen
lasagna uses aluminum all the time without problem.