No. Aluminum pans react negatively with lasagna's tomato sauce's acidity, leading to rusting. It can even actually add a rusty, metallic taste to your lasagna, which is not desirable, to say the least. If you're preparing lasagna for a large crowd and prefer metal pans, stainless steel ones are your best bet. A stainless steel pan will not have a negative reaction to acidity, unlike other metal pans.