You have to boil the boil kind first.
Lou

If it was me, I would just boil it all and use it together. My husband bought some of the no-cook kind a while back and I used it just like I always use lasagna noodles -- boil to al-dente and then put in the casserole.

carmen, my daughter did just the opposite and it worked too. She used the kind of noodle that was supposed to be cooked and didn't cook it, thinking it was the no-boil type.

Apparently her lasagna had enough sauce, because the noodles cooked just fine as she baked the lasagna. I saw an article some time ago in Cook's Illustrated where they did exactly that, used traditional noodles without cooking them first. They said the noodles were "starchier" if you didn't boil them first. Since white pasta is pretty starchy already, I guess I don't know what difference that made to the testers but I usually disagree with Cook's Illustrated anyway, LOL.

I think maybe there's not as big a difference as the manufacturers would have us believe.

Annie

Maybe put the cook-first ones on the bottom because it's usually wetter there? Which is what you're planning, isn't it?

Mm. Lasagna sounds like a really good idea.

Yep....fori that's what I thought.
I know it's fine to use the kind you are supposed to boil,without cooking, because I have done it....but was wondering about mixing them up...
But, in the interest of using up leftover stuff in the cupboard....I'll just do it!
Does sound good doesn't it....I tend to think of it as a winter dish but it sure uses a lot of fresh produce.
Linda C

No boil noodles? I had no idea such a thing existed. I'll have to look into that. That's my least favorite part of making lasagna.

Just me, but since lasagna noodles are cheap anyway, I wouldn't risk a batch of lasagna by mixing them. It might be just fine and most likely would be, but I would buy another box ($1.00-$2.00?) and use all the same kind. Just my 2 cents.

OT, I spent the time to make my own fresh pasta one time for lasagna and it really wasn't worth the effort. Couldn't tell any difference for the extra time and bother.

But Linda, that sounds like a great idea for using some of the summers' bounty! I might have to do that too!

Duane

I tried the no-bake noodles before and didn't like it one bit. Found it too starchy.

Frankly I think the no boil are LESS starchy than the boil ones.
Throw away a whole 50 cents worth of pasta?
WTH....the market's up....I probably could afford to do that! LOL!
Funny....never occurred to me, I am of the use it up persuasion!

No Linda...no, no, no..!!! Don't throw away...wait until you have more left overs of the same ilk! With kids in China (not to mention here!) starving I would never suggest such a foolish, costly and inpetuous thing as tossing perfectly good pasta noodles!

I have eggplant almost ready to harvest, tons of sweet peppers, garlic curing and tomatoes starting to come out of my ears....Lasagna! Brilliant!

Duane

Sliced lengthwise, zucchini fit into lasagna pretty well too, if you need to get rid of a few.

I guess it's wintery because it's sort of heavy and baked and all that, but you can dump a whole lot of summer vegetables into lasagna.

Linda, why don't you simply layer each type of noodle separately, at each end of the pan (or use two smaller cake pans)? That way, each half (and each serving) will only have noodles of the same kind.

Sue

The only difference is that the regular "boil" noodles are thicker. As long as you use extra liguid as mentioned already you won't have to boil the noodles first. Or if you add some zucchini to the layers it will probably provide enough extra liquid.

Ann