Making it a day ahead is just fine. I do this, or freeze it, often.

I would recommend giving the no boil noodles a 10 min soak in warm/hot water before assembling, just to make sure. I really think it's probably fine with the milk in the sauce but a pre-soak would insure that it's not too dry.

Edit: no boil, not no bake!

This post was edited by alex9179 on Sun, Nov 23, 14 at 16:58

It's hard to tell just how wet this filling is. I don't really like "no boil" pasta. It has a weird texture. I've tried several different brands, because I prefer sheets and often don't have time to make my own, and I just don't like it. It'll also soak up the oils from the cheese.

You don't need to boil regular pasta unless it's that thick stuff from Italy. You can use fresh lasagna sheets without boiling them first and they work just fine. Alternatively, use regular boxed lasagna -- the normal kind with the real ruffly (the Italian heavy stuff has a mini-ruffle)--but don't boil it. Instead, fill a baking dish or other pan with hot tap water and soak the pasta, loosely, until it's pliable but not water logged, 7-15 minutes. Don't stack too tight, and don't put in a lot at a time until you're sure how the particular pasta you're using does. Some kinds try to stick to each other. Most don't. You can also add a drop of oil to help prevent sticking.

If you can, bake it as soon as you've assembled it. It'll be nicer. Otherwise, all the things that can ooze, will. After the cheese on top is set, you can place a sheet of foil loosely on top to keep it from browning too much. You can also shave a little time from the baking if you're not serving. You're just baking to make everything set together. You can then cool, cover and refrigerate it.

Take it out early enough the next day to take the chill off, then bake in a very well preheated oven at the same time and temperature suggested in the recipe to reheat it. Leave the foil off if it's blond. If it looks like it's browning too much, put the foil on. Check the center to make sure it's good and hot.

Good luck! It sounds yummy.

My cousin just made this recipe the other night, said she used no-bake noodles, and told me it was awesome! It's definitely on my list to try!

Smiles,
Sooz

Thanks all for the very helpful suggestions!

alex9179: I think I'll soak one noodle just to see how it handles and what it tastes like. I got Barilla sheets which were the only no-boil noodles the store had. Think I'll make another trip to the store and get some "real" noodles in case I need a Plan B!

plllog: I like the idea of baking, refrigerating then reheating. It will certainly save time on the day I want to serve it. If I let it sit on the counter for an hour how long do you think it will take to reheat?

sooz: Great to hear your cousin liked the recipe made with no-boil noodles. Did she add any extra fluids? I'm still a little worried the lasagna will be too dry if made with no-boil noodles. Guess I can soak all the noodles before assembling if they pass my test today.

I have always just used regular dried lasagna noodles instead of no boil. They came out just fine.

Ovenbird, the reheating thing is a juggle depending on many factors which boil down to experience. If you're making it in a standard Pyrex dish rather than a lasagna pan, which is an inch or more taller, it shouldn't take relatively as long to heat. Whether or not you use convection will also affect the heating time, and whether there's something else in the oven.

The general rule of thumb for reheating pies and puddings/casseroles, of which lasagna is one, is that you reheat for the same time at the same temperature as you originally baked it. Depending on how much chill is off it, how hot and moist your oven is, etc., it could take a little more or less time. The place to check is dead center. If it feels cool, you know it's not hot through. :) An old trick for testing the temperature is to stick a small knife into the center and hold for a couple of seconds. When you draw it out, if the bits clinging to it seem hot, and if the tip of the knife is hot, so's the lasagna. If you have a metal skewer that's even better, since it leaves a smaller hole. :)

OTOH, you might try 350ð degrees for 40 minutes, instead of 375ð for 30 minutes for the reheat. That gives more time for the heat to reach the center, and less danger of over-browning.

The thing about the no boil pasta is that it's compressed, and often has gum in it to hold it together. The point is to puff up like a sponge by drawing moisture from the lasagna. That works fine for people who use too much or too runny a sauce (which seems to be an American trait), but they also absorb the fats from the cheese which leaves textured curds with no flavor behind. The flavor of the pasta by itself is weird too.

At the point that you're soaking no boil pasta, you might as well use regular Barilla or Ronzoni, and soak that, and you'll have a better result, or get fresh pasta (which doesn't need boiling or soaking, and doesn't have the ruffle) from the refrigerator case or Italian deli.

I like the no boil sheets, so it's really a matter of taste. If you've used them and like them there's no reason to buy/make a substitute. The no-boil I use, Barilla, are thinner than the wavy-edged noodles. I prefer them for sauce-y lasagna but also to other noodles, except fresh.

Below is a link to an old Chowhound thread discussing them and addressing your concern.

Here is a link that might be useful: Barilla brand is favored

It is very easy to make lasagna noodles, and you really do not have to boil them. I tried the no-boil noodles and did not like them at all.

Because lasagna noodles are thicker than say, fettucine, you do not need a pasta machine to make them - you can roll them out with a rolling pin and cut them with a pizza wheel.

Lars

Ovenbird, my cousin didn't say anything about adding more liquid, but I think the "1 cup milk, plus additional if needed" gives you flexibility ... for me, I'd probably add a bit more liquid.

Keep us posted on how this turns out for you, and post pictures if you can! :O)

Smiles,
Sooz

Reporting back on the lasagna made with Barilla no-boil noodles. It was very good and a hit with everyone, vegetarians or otherwise. I forgot to take photos but there are some with the original recipe link. Mine looked similar but not quite as nice!

I did not presoak the noodles, added 1/4 cup water after assembling, used 2 cups milk (recipe calls for 1 cup) and needed to cook it for an additional 15 minutes because the noodles were not done.

I needed to use about 2 cups of milk to get the squash to the correct consistency. I roasted the squash a couple of days before assembly...maybe that made it drier. Even with that there was barely enough to cover each layer. But more might have made the flavor overpowering.

The chard was almost non-existent in the end. I probably cooked it too much before assembling.

I don't think I would add more of the squash, veggies or cheese as the flavor balance seemed just right for me.

Thanks all for your very helpful suggestions!

Here is a link that might be useful: Veggie Lasagna with Butternut Bechamel

I don't follow directions well.

I boil my no-boil pasta because the noodles are easier to arrange in my baking pan AFTER they have been boiled. They get bigger, that's all there is to it.

I put a layer of sweet potatoes in the bottom layer of a lasagna I made couple of weeks ago, then used sausage and fresh spinach for the second layer ⦠with the cheeses.Seems it is always better the day/days after as the flavors marry.

dave

I always 1/2 or 3/4 bake, then let rest and fridge it. Better later that night or the next day after a rest. I just finally made my 'harvest lasagna' a few weeks ago. It is always HUGE and freezes well for quick winter meals. Re-heating gives the top a golden crust and not a mushy middle.

This years is pretty great. I use what i have from the garden.
Always a sweet potato bottom, then winter squash...eggplant, onion, leeks, a layer of mandolined purple and orange cauliflower with celery leaves..6 barilla sheets dry. A big gulp of fresh thin tom sauce, (i use all the tom water, lots of garlic)...a layer of caramelized onions and mushrooms...
goat cheese and yogurt...pasta joy rice lasagna noodle layer, then smoked tomatillo salsa and mozzarella. Not completely veggie...i snuck in some ghost pepper salami under the topping cheese...: )

sleevendog and bragu, I wish I could wing it like the two of you but I am a disaster without a recipe. Sweet potatoes on the bottom is such a great idea. And the lasagna with that cauliflower mix sure looks good.

Sooz, I made another lasagna also with Barilla no-boil noodles and will freeze it to be served Christmas Day. I didn't brown the top yet and plan to do that when reheating. So it's not very pretty right now. But I did remember to take a photo this time. I would insert it here but I don't remember how.

Here is a link that might be useful: photo of butternut squash vegetable lasagna

Here are a couple of photos I took, even though I cannot figure out how to post two pic under one response post, so the next post will have another pic.

It came out yummy!!!! This photo is from right out of the oven and ready to rest for 10 minute before putting on the feed bag! :O)

Smiles,
Sooz

This post was edited by sooz on Sat, Dec 6, 14 at 23:07

One more photo...using no-boil noodles from Trader Joe's.

Sooz, your lasagna looks so pretty...good enough to eat! I think I need to put more cheese on top.