They are par-cooked already, they may fall apart if you boil them! I use the no boil noodles all the time. I know other people don't like them but I hate handling hot, slippery noodles and I like the slightly firmer result from no boil noodles. You can compensate for the liquid absorbed by the no-boil noodles by adding more sauce or liquid to your sauce.

I prefer traditional noodles, but I've used the oven-ready version a few times. Just use them as is. As Eileen said, if you're concerned about there not being enough liquid, add some extra sauce to your dish before baking -

Lori

I don't know about the no-boil noodles since I have never bought them, and I am with you about handling those slippery cooked noodles. But it's not a problem. Many years ago, long before I ever heard of no-boil noodles, I just stopped preboiling the lasagne noodles--just using the regular noodles straight out of the package and into my lasagne layers. I have never had any problem. I guess I've always put plenty of sauce in my lasagne, and it bakes long and slow enough that the noodles cook beautifully. After the first time, I never looked back.

As empress said, just use regular lasagne noodles. I'm Italian - my grandmother never boiled her noodles, neither did my Dad, and I don't, either. Just use them in your regular recipe, straight out of the box. I don't know if I use "extra" sauce or not, just plenty of it, with more at the table for those who want it.

I think boiling no-boilers would make a nice pot of starch!

Yo have oven ready noodles.....they are fine...I use them always now that I have discovered them. Don't boil first, they are not meant to be cooked before putting into the oven.
Do as barnmom said....they will be fine...in fact better than fine! Delicious!
Linda C

I don't care for the no boil noodles. I tried them once and my lasagne turned into a glop of goo with sauce!

But since you have them, I would tend to agree with the others about not boiling them first.

Linda

I learned the trick of not boiling lasagne noodles from a friend. She use the regular kind, like Empress said. I would certainly not boil a "no boil" kind of noodle. Do it and don't look back, lol! But I use a lot of sauce in my lasagne, that's how I like it. I use the noodles all the time, can't tell the difference.

I like the no-boil lasagna noodles too! They are thin, which I like. My trick is to add extra wine at the end of making my regular sauce and I usually add a couple more layers to the lasagna. Cover and refrigerate a few hours or overnight. Makes a good do ahead dish....

Nancy

I found no-boil noodles in the kitchen of a house we bought. The people moved quickly and left a cupboard full of canned goods and unopened pasta. (Along with the garage FULL of garbage they left, it was only fair we benefited somehow.) I hadn't heard of not boiling the noodles before and the struggle with the floppy, slippery, sometimes hot noodles was why I always avoided making lasagna, which I love. That find was the best thing ever. From there I tried the same technique with 'regular' noodles with the same success, so now I choose by quality, not by boil or no-boil. I just be sure the sauce is not too thick...The original box said to add 3/4 c water if you were using jarred sauce, so I try to do the equivalent.

Well, I didn't boil them --- I read lots of these posts and figured I would give them a try. I will never ever go back to boiling lasagna noodles!!!! It was the best pasta I have ever made. Thanks for your help.

I was pretty skeptical but gave them a try - converted! But need to remember to use a little more sauce.

I'm glad they worked out! I use those or, if I am really ambitious, I make my own lasagna noodles. Those are also no boil. ;)

AFAIC all lasagna noodles are "oven ready"! And no boil on top of it unless you want to. Slippery wet noodles after cooking is easily eliminated. I put them in a colander and drain them after cooking and rinse them with cold water to stop cooking. Let them drain in the colander while I prep stuff and they dry off a bit and are easy to handle. But I've quit boiling the noodles. I sometimes will soak them a bit to make them flexible and easy to trim if needed but don't bother cooking. The trick to using dry noodles is to have them completely submerged and I cover with foil or cook in the Nesco. They cook in the sauce. Add a little extra water, beer, wine or whatever to make the sauce a little thinner to cook them and the sauce will thicken up as you cook it off.

I have tried the the no boil kind and I did not like them. They never cooked right, even with extra sauce and the pan covered in foil... there were still hard places in them. I will never use them again, and have even thrown them out when I bought them by mistake.

I do as Cynic does and run cold water over them in a colander... I've been doing it that way for years and it really does help the whole process. Slippery hot noodles are awful!