Were they already broken when you put them in the boiling water? I can't imagine why they would break in the boiling water. If you stirred the noodles roughly, I suppose it could cause some breakage. That being said, I would still use the broken noodles - I would put them way at the bottom of the lasagna just above the first layer of sauce. Once the cheeses start melting, everything gets bound together so it won't be noticeable if they are on the bottom.

Switch from Ronzoni to Barilla pasta for better quality. Also, did you put some olive oil or butter in the water? That will help.

No, they weren't broken when I put them into the boiling water, and I stirred gently as I have been doing for the past 21 years. We did use the broken noodles - enough of them were "good enough", and we patch-worked the rest. Sometimes I do put olive oil in the water to keep them from sticking together. I didn't this time, but they didn't stick together they just started falling apart. So strange - it was all 3 boxes. Never had an issue before. Never had a "bad batch" of pasta, but think I will try Barilla next year, just used to grabbing the Ronzoni, thanks.

I now make my lasanga with layer's of ravioli I change up the fillings and it is so easy to do. It is always a hit.

Thanks again - I guess Barilla it is for future lasagnas!

I think Cook's Illustrated noodles did a lasagne noodle taste test review years ago. I think the clear winner was the smooth, no ridged,no cook lasagne noodles. Maybe google and see if you can find it. I threw all my stacks of them away so can't look it up. It is far easier than cooking them ahead of time.

Cleo, did they taste test the pasta plain, or baked in a lasagna?

More work but home made lasagna noodles kicks any lasagna recipe up a couple of notches. After making home made noodles, I'll never buy another box of dried lasagna pasta.

Here's the 15-pounder we had for Christmas dinner today made with Barilla:

15 pounds, wow! MIne was heavy but I don't think it was 15 pounds! I must confess I have never made my own pasta. I do have a kitchen aid stand mixer and I guess there is an attachment I could buy - maybe more for spaghetti than lasagna I would think. The past few years I generally try to stay away from pizza or pasta (not 100 percent, heck I am part Italian! :)) but the lasagna is a family tradition. I did recently have some homemade ravioli from Arthur Ave in the Bronx and boy was it good!

Elba, I made homemade pasta for lasagna for my husband's family Christmas, and it's really very easy, just flour, eggs and salt. There's currently a thread going here with pictures of my pasta machine, it's an Atlas and was cheaper than that KitchenAid attachment. I also have the KitchenAid attachment and have never gotten it to function particularly well, especially when trying to make something like spaghetti, it comes out of the machine and then just all sticks together again. (sigh) I only use the Atlas to make sheets, and then I cut them into squares for ravioli, or into thick noodle-like pappardelle or fettucini.

I did purchase some gluten free pasta for my celiac daughter and it was all broken into pieces, but that was while it was still dry, not after it cooked. Like others, I think I'd try another brand and see if that's better, I've used Barilla in the past and it was fine, as is Mueller's, although it doesn't seem very.....Italian....LOL.

Annie

Homemade pasta is so easy...I just rarely make it. I do buy it from the Italian grocery. I figure if my ex's family was good with it I was too.

I have a recipe that requires no cooking of the noodles before hand. Sure makes it easier! It is called Virginia's Easy Lasagna(you can google search and find it) which I'm sure you can adapt the liquids to any recipe. I'm always amazed that after I make it that, YES the pasta is cooked and soft. I have found that boiling lasagna noodles is a total PITA.

Thanks all. Annie, I did see your lasagna post and pics initially, just went back and read the comments. In recent years higher gluten foods like pasta and pizza seem to affect me, not in a good way. (Things like cookies, crackers and cake are more ok.) I used to make bread in the bread machine long ago, now I just buy a loaf of sourdough from the store, freeze it, & have a slice a couple times a week with eggs. I mostly stay away from higher gluten foods like pasta, pizza and bagels, so I'm conflicted about whether I would want to invest any time/money (like for a pasta machine) when I really shouldn't be eating it anyway. I did order Caputo's flour once & my husband made a pizza with some - it seems I react less to flour from Italy. I may be better off just buying better quality lasagna noodles (for other pasta during the year I do buy organic, Italian) than trying to perfect making my own, although I do know how delicious a good fresh pasta is!

elba, if you can get some good pre-made pasta, and you eat it seldom, I wouldn't bother buying a pasta machine either. I'm not a fan of pasta but my husband loves the stuff, as does everyone in my family except my grandson. My oldest daughter is celiac, though, and can't have the gluten, and I've found that I can't really tell the difference between commercially available gluten free pasta and the regular stuff.

I've yet to successfully use that KitchenAid attachment, but luckily, it's also a meat grinder, and I do use that regularly, so I don't feel badly about having that AND a pasta machine. If I only wanted to make pasta, though, and wanted to buy one, I'd get the Atlas, it works far better and the speed is more easily controlled. The KitchenAid always made me feel like I needed to have three hands.

Annie

Thanks Annie, I actually love pasta it just doesn't love me! Good to know about the KitchenAid attachment. I would definitely look into the Atlas then if I ever decide to start making my own. One reason I might is that I think I react less to fresh pasta and I could get a good quality flour, which might be a win all around. I appreciate the responses!

Wondering if those lasagna noodles were extra thin...?

Arkansas girl has it right! I stopped boiling lasagne noodles many years ago. Creamette or Barilla, curly or flat, doesn't matter. I did not look up her link, but use the exact same recipe I've used for 40 years, with no alterations or adaptations whatsoever.

Simply begin by covering the bottom of the pan with a layer of sauce, then layer as usual. There are never hard spots, burned spots, uncooked spots, or any difference at all between using boiled or unboiled noodles, it's just much, much easier than handling soft noodles.

They were the regular lasagna noodles, not extra thin. I have heard about not boiling the noodles, have just been afraid to try it - maybe next year!

Elba, I promise you, you won't be sorry you didn't boil the noodles. In addition to making the noodles easier to handle when you lay them in the pan, it is much easier to spread the ricotta mix on the hard noodles than the soft. I overlap the noodles by about a half inch or so when i lay them in the pan.

Makes beautiful layers. I wish I had a picture of this weekend's pan. It was wonderful (if I do Say so myself!)

Boiling lasagna noodles is no big deal. Personally that wouldn't be the corner I would cut.

And here is a very interesting articles about lasagna. Lasagna

Sheesh, thanks - interesting that you overlap them - I would have guessed the opposite - that space would be left between the noodles since I'd think they would expand when cooking. I will look at the article jerzeegirl, thank you

elba1 the Cook's Illustrated review was for lasagne specifically. I only use that kind nw although I rarely make lasagne now.

These are what I now use. No boiling or adjusting the liquid.

https://www.olivieri.ca/en/product/olivieri-lasagna-sheets

I finally had time to ask about it at Shop Rite, and they said that their book keeper just had the same thing happen with the Ronzoni lasagna noodles. Was glad to hear it wasn't just me. I tried calling Ronzoni then just sent an e-mail after being on hold for an extended period of time with no answer. I saved one of the boxes - Shop Rite will refund my money - they are very good about that.

Received a prompt reply from the company, now I know! In case anyone is interested: Thank you for contacting us about RONZONI® pasta. I am sorry you were disappointed and appreciate you bringing this to our attention.
A great deal of care is used in our manufacturing and distribution processes to insure that consumers receive quality products. However, it is possible that the product you purchased could have been exposed to changes in temperature and humidity, causing minute cracks in the product. These cracks will cause the product to fall apart when cooked.
Hearing from our consumers helps us continue to produce the highest quality products. We will be sending coupons by mail to reimburse you for your purchase. I encourage you to give our products another try.
Once again, on behalf of us at Riviana Foods, we thank you for contacting us. If you have any further questions or comments, please call us at 1-800-730-5957 during our working hours of 8:00-4:00 Central Time.
Sincerely,
Cristhel
Representative
Consumer Relations

Very nice response. I would definitely try them again.

Yes, I appreciated the quick & helpful response - explanation that makes sense. Leads to a vote for fresh pasta lol. The grocery store already reimbursed me for the pasta, so I think I will use the coupons to get a few extra things for the food pantry. Thanks again for everyone's input!

You know...I was all excited about the fresh pasta idea. Then it occurred to me that fresh lasagna noodles would be kind of a waste in lasagna. The wonderful thing about fresh pasta is cooking it al dente and getting all the freshness. In my opinion, this is kind of lost on lasagna since it spends so much time in the oven.

While we've been talking about lasagna casserole which is a wonderful thing, there is also a kind which is meant to be made specifically with fresh pasta. The pasta is cut into squares, about 4", and stacked on a plate. The meats and vegetables in the ragu are minced very small. The layers between the sheets of pasta aren't any taller than the pasta itself. 1/8"? 3/32"? I haven't used a micrometer... This isn't a cheesy or saucy dish. There's a good margin of pasta on each layer around the filling. The sheets are turned so that the corners don't line up. Usually about 6 layers high. It's a higher percentage of pasta than we normally used in a lasagna casserole, but when made right with great pasta and olive oil, it's delicious, and the salty cheese and ragu make a great counterpoint.

That does sound delicious!

Same problem with Ronzoni and this is a year later. I'm currently headed to the store to get
Barilla that I can count on. I live in Florida so changes in temperatures will happen but never had a problem with other brands. I've always used Ronzoni but have noticed a deterioration in their quality lately.

Hmmm...same problem a year later doesn't sound good. I've always been happy with both Barilla and DeCecco.

Hey FWIW, I recently tried oven ready organic lasagna noodles from Target and they turned out great - nice & tender. No boiling and no doing anything else differently either. You just layer them in as you would cooked noodles - but it's a lot easier as they're rigid, not wet & floppy.

1 package was more than enough for a very large lasagna.

Anne, using ravioli in your lasagna is absolute genius, IMO.

I do not boil the lasagna noodles, I do boil water and pour the boiling water over the noddles to soften them up. Works extemely well.

HU - after years of using Ronzoni, I have switched to Barilla as well.

I have always used Barilla -- it is often the only brand I find in the stores. I make lasagna with them straight out of the box. I've thought about making fresh pasta, but it has always concerned me that the recipe would have too much liquid or that the pasta would get too soft or gummy.

We have a Barilla plant here in central Iowa and their pasta is always very good. I like the ease of use of their (non pre boiled) lasagna noodle sheets, although there tends to be an odd number (19) in the box. I suppose that is to account for the occasional broken one. It takes eight sheets to make my lasagna layer, so two boxes does the trick. People were late for XMAS eve day meal, so I cooked it low and slow. Fed the entourage and had some left over.

That sucker was heavy ... almost 2 lbs of shredded cheese and three lbs of burger/sausage mix ... and four cans of sauce. Plus the healthy layer of ricotta.

The two bags of spinach was inconsequential *grin*

Never ceases to amaze how much that spinach shrinks.

I've been buying Ronzoni gluten free spaghetti noodles. Although they do break a lot easier than wheat flour ones, I like them quite a lot. A lot more than the Aldi Live Free non-gluten ones.

For lasagna, I make traditional wheat flour pasta and roll it in my Atlas pasta machine. Home made lasagna noodles make a much better lasagna, IMO. (No cook, lay the raw noodles into the dish as you layer.)

Yeh, it's more work & lasagna is a lot of work any way you look at it. But worth the effort w/ home made. One could make the sauce/ meat a day & cheese mixture a day ahead to make things go quicker & easier for big holiday dinners.

I make fresh pasta for lasagna, and I roll it out with a rolling pin even though I have a pasta machine and a pasta attachment for my Kitchaid mixer. I like to bake it in a Corningware pan, and I roll the pasta out into a squircle to fit the pan exactly - thus each layer has only one sheet of pasta. For the pasta dough, I use 1/3 cup whole wheat flour, 1/3 cup semolina flour, and 1/3 cup white flour, plus 2 eggs and 1/2 tsp salt. I generally mix the dough in a small bowl, as that is easier for me than cleaning a food processer bowl. I get six or seven sheets the size of the Corningware pan, depending on how this I want to make the pasta. If I wanted it thicker, I would divide the dough into five balls instead of six or seven. I only roll the dough out when I am ready to assemble, as it can crack if it gets too dry. I never boil fresh lasagna noodles before assembling them, and they should not be allowed to dry out.

I'm planning to make this tonight.