Have you made lasagna before (with cooked noodles, I assume)? Successfully?

If so, do not try a new method when you are entertaining guests!

There are lots of schools of thought on using uncooked noodles, and many variations when it comes to method. Many love this method.

However, I would not advise you try it for the first time now!

My rule is to not cook fresh pasta, but cook boxed, dry pasta al dente.

Jenson, didn't you already post this question? (Yes.)

If you aren't sure, pre-cook the lasagna noodles as usual. It really doesn't save that much time, after all. Just don't overcook them or they'll be mushy after you take it out of the oven.

It will taste exactly the same.

I sure wouldn't try it the first time when you're serving company!

Go with your gut, a tried and true method, then another time, try the no-boil.

I agree about not trying new tricks on company, but here's a link to your thread on the same subject from yesterday:

http://ths.gardenweb.com/discussions/3353866/lasagna?n=8

If you're not experienced making lasagna, here are some tips:

• Cook down your sauce so you're not putting in a lot of water which has nowhere to go.
• Use the eggs in the ricotta. If you don't, you have to compensate, and that takes experience.
• Put a baking sheet on a lower rack to catch the drips.
• Figure out how many layers of pasta you want/have first. If you want a lot of pasta, make sure you keep the in between stuff thin. It's easy to put good stuff in, and have only three layers of pasta, which is a casserole, not lasagna, and tastes good, but without extra eggs is hard to serve.

Thanks for all the advice.... Sorry, Forgot I hD already asked this, YIKES

Jmc is right. Some noodles should be cooked ahead, some shouldn't. I use the dried Barilla lasagne that is meant to be used uncooked. The recipe is on the box. It works, and you can modify it, too.

I'm not a noodle connoisseur, I'm a flavor connoisseur. :0) I cook the noodle first, then assemble the dish. I don't want the noodles to taste like "other" things...but I don't make my own noodles from scratch either, which is taking it to the next level.

I didn't care for the Barilla "raw" noodles that you use uncooked. I don't use any other pasta brand ever. I do use the regular cooked Barilla noodles and I do cook them ahead of time. I have used them uncooked and add extra tomato juice for liquid. That works OK but I found I got a better dish by cooking them and layering the cooked noodles. Only ever use Barilla so other brands could turn out differently.

The lasagna was great. thanks for all the info.