When the no boil lasagna noodles came out it seems like I remember reading that you were supposed to add water to your sauce. About 1/2C it seems like. That way, when the noodles absorb moisture, you won't be left with a dry lasagna. I haven't made any in a couple of years but that's what I have done in the past.

Nancy

I always have extra sauce to serve over reheated lasagna....and, I always make my own sauce....and before it's cooked down I save some of the "juicey stuff" and put a couple of ladles of that in the bottom of the dish before I start with the layers.
Linda C

I think it was Adanama that recommended to me years ago to just use regular noodles and not worry about boiling them first, just add some extra sauce and cook away. I haven't made it that way in ages since my kids prefer lasagne in rolled form which makes boiling the noodles kind of essential, but I seem to remember it working just fine.

AM

I don't care for the no boil noodles. I have tried them a couple of times and they seem kind of "gummy" to me. I'll just keep boiling noodles, it's really not that much extra effort.

Linda

I've tried those a couple times, and I can't deal with the texture.

Most of the grocery stores carry "fresh pasta" sheets along with several other pasta choices. That's what I use now unless I make my own.

You can boil them quickly for a very tender, delicate pasta or use them "as it" for a pasta with more substance.

I haven't bought boxed lasagna noodles in years.

I'm with some of the others as I just don't like the No Boil. I have tried them a few times but I also don't like the texture.

Chase, I have bought fresh pasta from the store but not "sheets". I will have to look at those. Fresh pasta can't be beat for sure but sometimes I just don't have the time to get it and I have never attempted to make it myself - don't have the equipment and now that it is just the two of us at home I'm not sure I can justify the cost and time but I certainly have been known to be wrong!:)

I also don't like the no boil noodles. For the same reason as Linda. I always just boil the noodles and lay them out on foil. My lasagne suits my family well, so I'll probably stick with the old way.
Jo

I like no-boil noodles. I like not dealing with slippery hot noodles and I like the sturdier end result. But when I have time, I do make my own noodles which do not require boiling either.

I never buy lasagne noodles - I always make them myself, and they are extremely easy - I don't know why anyone buys lasagne noodles dried. When you make your own, you can make them as thin or as thick as you like, and there is no need to boil them at all before baking. That being said, I normally make cannelloni instead of lasagne - I find it a bit easier to assemble. I make the pasta with 1/2 cup semolina flour, 1 cup unbleached white flour, 2 eggs, and 1/4 tsp salt. I sometimes make it in the food processor, but usually I mix it by hand so that I don't add too much flour.

Lars

Mary1000, let me preface this by stating that my family's usually so hungry they're just grateful for a meal. I know that they would LOVE all of the previous posters' lasagne, but they are blissfully ignorant.

I use a Cook's Illustrated Baked Manicotti technique that uses no-boil noodles for lasagne too. You fill your 9 x 13 pan with boiling water (I microwave the pan with water till it's hot), slide the noodles in, and let them soak for about five minutes (I let them soak for however long it takes me to mix the ricotta filling which is probably longer) You remove them from the water and place individually on paper towels to remove water (I hang them over a bowl with paper towels and dry as a I go). It makes them pliable (can roll into manicotti), seems to remove some of the starch and requires less sauce/water for baking.

Since I save a pot, some time, and people are fed, I actually enjoy getting the "slacker award.":)

Cathy in SWPA

I also don't care for the no boil noodles. The texture just doesn't seem right and that spoils the whole dish. As doucanoe stated it isn't that much effort to boil noodles. Have tried making them fresh but they didn't hold together all that well. NancyLouise

I do not like the "no boil" tried them once and never again. There is nothing like Lasagna made with fresh pasta and fresh ricotta. Im making it this weekend for DH birthday its his favorite!

I always use regular pasta instead of no boil and just add extra liquid and also make sure no pasta is not covered by the sauce.

I have been using a "no-boil" recipe for years -- way before no-boil noodles were invented.

My recipe just has the uncooked noodles smothered in sauce so they cook up perfect every time.

I will never boil a lasagna noodle ever again!

I don't make lasagna often but when I do, I use this recipe that I've been using for years. It calls for regular lasagna noodles (NOT no-boil) but requires no precooking of the noodles.

Virginia's Easy Lasagna

Source: Skinner Lasagna box

Ingredients
1 lb ground beef
1 (32 ounce) jar thick spaghetti sauce
1 1/2 cups water
15 ounces ricotta cheese
12 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked lasagna noodles

Preparation
Heat oven to 350 degrees (175 C.).
In 3 quarts (2850 ml) sauce pan, brown meat; drain.
Add spaghetti sauce and water; simmer about 10 minutes.
In medium bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Pour about 1 cup (225 ml) sauce on bottom of 13 x 9 inch baking dish.
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup (225 ml) sauce.
Spread one-half cheese filling over sauce.
Repeat layers of lasagne, sauce and cheese filling.
Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese.
Cover with foil and bake 45 minutes.
Remove foil; bake additional 15 minutes.
Let stand 10 minutes before cutting.

I suggest that those who don't like the no boil noodles aren't using a "juicy" enough sauce.
And if you let the assembled lasagna sit for at least 30 minutes before baking, the noodles will soften, absorb a lot of the moisture and you won't be able to tell it from boiled noodles.
Linda c

I've never tried the no-boil noodles, they are more expensive than the dried ones.

I've always just used uncooked dried noodles and made sure the lasagna was very "wet", and that's what Amanda still does. As long as you use lots of sauce and all the noodles are covered, as Sherry mentioned, it comes out fine.

I haven't made lasagna in years, I might have to make a chicken or vegetable lasagna with whole wheat lasagna noodles.

Annie

This is the third "no boil" thread that I remember. It stands out because I remember the first time being surprised at how most people don't like no boil. That was quite a while ago. Then there was a more recent thread several months ago, and it seemed the tide had turned and just about everyone liked them. And now this thread, predominantly against again.

Interesting, I guess it's just different people responding. Anyway, I like 'em. But I haven't tried using homemade pasta in lasagna. Considering it's really not that much effort, maybe I'll give it a shot. In fact, maybe that's WFD tonight!

I guess I didn't notice the other threads because it wasn't on my mental radar. Apologies.
You know I wondered about that, using regular noodles uncooked. May have to try it sometime but I still have enough no boil for another go down the road.
Personally the noodles didn't seem to taste or feel any different to me. I'll just need a bit more sauce when I unfreeze and rewarm.
The grocery stores near me don't sell fresh pasta. The only one that does is a bit of a drive and is an expensive "hotsy totsy" place only for special shopping occasions.
Its fine that others seem to think boiling shouldn't be considered any extra trouble but as far as I'm concerned its a step I appreciate skipping. My Dutch oven is heavy and a pain to wash.
Just wish Barilla had mentioned the using extra sauce or something on the box.

marys, it's fine to start a new thread, the search function here is abysmal for most purposes.

Plus, some of us change our minds or find a new technique or a new recipe and we're always glad to share.

Annie

Marys, don't give it a thought!

We love it when new threads get started even if they have been done before. Gives us a chance to remind each other of old recipes, express new views, get ideas from new posters or just plain share a recipe we love.

Mary - I was simply noting the varying trends of reactions across the threads, not commenting about opening a similar thread. Sorry if it came across like that; I certainly didn't mean it at all!

Like several others, I use regular lasagna noodles and don't boil them. I make my own sauce and just don't cook it as long so it's a little watery. It makes a nice firm lasagna.

Cathy in PA - thanks for posting that tip about turning no-boil noodles into manicotti! I'm going to try it soon, with a seafood filling from a recipe for a seafood lasagna and a bechamel sauce.

Many moons ago, my DH bought me a pasta machine for a Christmas gift. I used it when we were at a stage in our lives when we entertained, but we've dropped way back from that and so it's not worth it just for the 2 of us. Plus, I absolutely HATE to work with flour. Such an unruly ingredient - gets all over the place.

I like the no boil noodles better than the regular curly noodles because they're thinner and the lasagna comes out lighter. I prefer a higher ratio of other ingredients to noodles - just my preference.

That said, I've never met a lasagna I didn't like LOL!

seagrass

Seagrass: "That said, I've never met a lasagna I didn't like LOL!" Yes! And my pasta maker is in a box in my garage:)

I've linked a process/tutorial for you below.

The recipe for the manicotti is here: http://whatwearecookingnow.blogspot.com/2007/01/baked-manicotti.html

Your seafood lasagne sounds delicious -- Good luck!

Cathy in SWPA

Here is a link that might be useful: newlywedwellfed Baked Manicotti tutorial

I made lasagna tonight for Family Dinner Night. I had both boil and no-boil on hand; I decided to use no-boil. I soaked them in water before assembling the lasagna; I tasted a piece since it was edible after soaking and found it tasteless. Since childhood, I have always had a taste of mom's or grandma's noodles after they were boil; these were awful compared to boiled. The lasagna looked beautiful but the taste was a little bland and no "bite/give" to the noodles.

I didn't notice that much of a difference using the no-boil noodles. And I have to say I'm one that hates dealing with the hot, slippery noodles as well!

I tried making my own pasta sheets - I was making home made ravioli and was making the sheets anyway, so I just made extra and put them aside to make a lasagna. Anyway, they all either stuck together or fell apart when I boiled them!! I was so disappointed! I think it was my own fault because I crowded the pot - I probably should have done them in smaller batches. But I just pieced the lasagna together like a jigsaw puzzle - it didn't look all that great, but it tasted just fine.

So let me get this straight - you can use sheets of home made pasta and you DON'T have to cook them first? You just make your lasagna with the home made sheets and cook it like normal? It doesn't turn out like glue? And also, you DON'T have to cook regular lasagna noodles either? Just use them like the no boil ones?

If so, it's great to know! And I find that even using regular boil noodles, lasagna always seems to suck up tons of sauce so I make mine with way more sauce than I think I need, and I usually could have used even more!

Lisa

Well I tried lasagna with homemade pasta last night. It was really good, but I'm on the fence (and leaning towards no) on whether it made enough impact to warrant the extra work.

Lisa - I did not cook them beforehand and they came out perfectly tender.

Like seagrass I prefer the thinness and lightness of the no boil. As Lars said, obviously you can control that when making your own.

As I indicated on my original post I most often use the "fresh" pasta sheets from the grocery store. You can cook them or not. Cooking makes for a more tender pasta. Not makes for a heartier one. Good both ways.

FOAS, Clive's favourite lasagna is made with homemade pasta. I boil each sheet, INDIVIDUALLY, for probably no more than 20 seconds. Then I use my homemade herb tomato sauce, no meat, fresh buffalo mozzarella and a white sauce made to which I add with ricotta and fresh Parmesan. I use about 8 layers of pasta, tomato sauce, moz, pasta, white sauce etc. The layers are very thin. The result is a delicious, delicate lasagna.

As you can imagine, it isn't the lasagna I make most often Maybe I will for Valentines day.

I looked at several markets for homemade lasagna noodles with no luck; I have a few more markets to check out. I am eager to make lasagna again as DH had 4 helpings last night and wanted more for breakfast. I've made it for years, I guess i finally hit a home run. Plus I want to use my new extra deep lasagna pan. I didn't have enough sauce to use the new pan yesterday.

I'll report back on my experience on both the homemade noodles and the extra deep pan, meaning more layers!

I can't stand the no boil noodles. No matter how much extra sauce, cooking time, or foil I add, they never seem to get done right. They are always still crispy in places for some reason. The only time I will ever buy them again is if I'm not paying attention and do it on accident.

Boiling regular noodles isn't fun either... I always burn myself on them when I try to peel them apart. Maybe I should put more oil in the water or something!

Thanks for the suggestions about the fresh ready made pasta noodles. I used them once to make pumpkin ravioli, but never thought about lasagna!

Marys, I've noticed the only difference on a box of no boil versus traditional boil type noodles is that the no boil kind will have you had a good bit of water to the sauce. That was when I compared two of the same brand right in the store.

Cathy, I'm really surprised you can't find them. They are everywhere here.

They are usually near the deli/prepared food section right with the "fresh" ravioli, spaghetti and tortellini . They come in a sealed cello type tray with clear packaging.

I call them "fresh" becasue they aren't dried but they aren't made on the spot.

FWIW I've had 'lasagna' made with large tube pasta - something in between penne and manicotti - the mom who made it said it was the only way her kid would eat 'lasagna'. I find it might be a unique alternative for those who don't like the no-boil noodles and also don't want to mess with boiling fresh or dried strips, which can be difficult to handle as mentioned above.

I've definitely made "lasagna" with other types of noodles. Usually when I'm making a recipe other than Virginia's Easy Lasagna which I posted above. I know Virginia's will work with regular lasagna noodles, uncooked, but I don't want to cook them for other recipes, so it's just easier to use penne or bowties.

I've never bought fresh noodles at the grocery store, but I've noticed them. They are never in the same place in any two stores. Sometimes they are with the dairy, sometimes in a special small refrigerator case near the dry pasta, sometimes near the meat. You might have to ask.

OH! And I forgot to mention, when I make Virginia's, I make my own sauce even though the recipe calls for a jar. I just make about as much as the recipe calls for, maybe a bit more.

This thread is really giving me a yen for lasagna but I hesitate to make it because with just the two of us at home, it would take us four meals to finish it! I need to invite some friends over and make some!

May, when I make lasagne for just the two of us I always freeze at least half of it. Cooked or uncooked, it freezes very well.

So go make yourself some!

Linda

Yes, do freeze for another meal. I froze one individual and one full meal after our dinner this week.

Sharon, I have no problem finding the "fresh" ravioli, spaghetti and tortellini just not the lasagna. I'll keep looking, I know they will have them at the Italian market.

I don't mind boiling the noodles so I don't know why I'm trying something different. Untangling the boiled noodles was my job when mom made lasagna, then I would eat the broken pieces, that's why I have a vivid memory of the taste and can compare it to the no-boil.

Cathy, the sheets I'm talking about are about 5" X 7", maybe a bit larger. Generally I only use 1 sheet per layer for a lasagna just for the two of us. I also use them for manicotti/canelloni....someday I'll understand the difference between the two but that's another thread!! LOL

You're so right! I should just freeze half. Why didn't I think of that??? Wheeee!!!

Well I'm going to have to try making it again with the home made noodles!! Maybe I'll make two smaller ones and make one without boiling the noodles first, and the other one I'll try Chase's method of briefly boiling each noodle separately. I'll have to try using the regular noodles and not boil them first as well. I wasn't aware of the trick of adding some water to the sauce. I only used the no-boil noodles one time and while it seemed to come out fine, I don't recall instructions saying to add water to the sauce and I know I didn't add any on my own.

I have to say that I just love lasagna no matter how it's made, thick or thin, white sauce or red, meat or no. I could eat macaroni every day of the week and never get sick of it! But I do like lots of thin layers, so if I can make my own noodles I can control how thick or thin they are and that will let me control the layers.

Coincidentally, my BIL who is a fantastic cook, has been coming over a lot lately on the weekends and we've been cooking together. As a thank you for all the meals he's had with us, he's coming over tomorrow night and bringing a lasagna for us to have for supper!

Lisa

I did this once. I used egg roll skin. A very quick way to make lasagne.

dcarch

Oh my. I am getting hungry for lasagna also. Maybe next week.... or tomorrow if I can get out.

Never tried it with won ton wrappers but I make my ravioli with them so why not lasagna.

Someone here had a recipe fro individual lasagnas using won ton wrappers, think it may have been meatless. Maybe Marilyn?