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April 1, 2009
Hello everyone, we love lasagna, but I hate precooking those big noodles. I know there are packages of no cook noodles, but I cant see paying extra for them, a noddle is a noodle, in my opinion. Have any of you used the regular noodles uncooked in your lasagna? I have read a few recipes that state by using extra water in the sauce the noodles can be use dry and they will cook as the dish bakes, but I dont want to take a chance , so I am seeking advice from the readers.
April 18, 2012
Hey there~ I tried one of those recipes and it worked for the noodles that were on the inside of the lasagna but all of the noodles on the edges of the dish were still hard.crunchyish.
When I made the same recipe a second time, I put more tomato sauce along the noodles on the edges and then put on the rest of the layers. It worked and the noodles weren't hard. They were sorta al dente but not cooked to death like sometimes lasagna noodles that you have boiled taste like.
I have also tried the no boil noodles and they worked but they tasted a little harder than al dente but they were still cooked. Lasagna is good! It depends on how I feel now whether I boil the noodles first or feel like not boiling them.
May 6, 2011
October 30, 2009
I have used regular dry lasagna noodles without cooking them, but I add about 1/2 cup of water to the tomato sauce and cover the pan and refridgerate overnight. Then, bake it the next day.
I also do not pre-cook fresh lasagna noodles when I used them. But, I do bake that pan right away. I've always been pleased with the texture of the noodles using those methods.
May 5, 2010
I have never cooked lasagna noodles and I buy whatever whole grain I find on sale … I simply use plenty of sauce starting with a generous measure on the bottom, before each layer of dry noodles, and finishing with a thick layer on top. Cover with foil and shove in the oven for 60 min @ 350, uncover for extra cheese with 5-10 extra min to melt it. The noodles are al dente in texture, but that's what we prefer. Since we discovered whole grain lasagna, which pushes the chewiness of the end result, I often bake it about 10 -15 min longer before uncovering it.
October 15, 2011
Yeah, I never pre-cook them. You might add a bit more moisture to the sauce, just in case. And be sure to cover the dish with foil because it will be in the oven for a while and you don't want it to to dry out. Test it by sticking a knife in the middle of the pan; when the noodles are tender, take the foil off and left the top brown for a few minutes.
Ooh, that sounds good . . . better put spinach on the shopping list!
May 31, 2011
I never precook them either. I add tomato juice until the noodles are under liquid, at least a little. Lift up the noodles with a table knife to make sure you get all of the layers moist. (I usually don't plan lasagna, so I couldn't do the overnight soaking, but that sounds like a good idea!)
February 22, 2010
I used to always boil them until I started using my daughter-in-laws recipe. We just make sure that we end with covering the top layers of noodles with extra sauce. The recipe is an overnight recipe but we have made it and baked it right away too.
I must also say it can be held in the fridge for 2 whole days and it is wonderful! We took 2 huge pans to a family reunion. I made it on Friday afternoon …hauled it in a cooler for over 100 miles…put it in the fridge and didn't bake it until Noon on Sunday. Everyone thought it was delish!
So for me the answer is no…I don't pre cook the noodles.
October 28, 2011
I don't cook them either… and I don't like those no-cook noodles either. Amen to "a noodle is a noodle". I add extra liquid to the sauce sometimes, or add tomato juice or V8 to the finished pan, then I cover with foil for a bit while cooking. I remove the foil 3/4ths through the cook time and add some cheese to the top to brown and finish it that way. I find too that I have to let it set up for about 15 minutes before slicing. Gosh. I'd better make some lasagna tonight!
February 10, 2009
I agree, I'm a fan of the no pre-boiling method. I add extra sauce and some extra water and it seems to come out just fine.
I also agree that it must be time to make some lasagna! First, I'd have to make some ricotta though! I just can't stand the store bought stuff anymore after making my own fresh, so first I have to get to the store that carries the good milk, make the ricotta, then get the pan made! *sigh* life is hard when you're used to the good stuff, even though the good stuff is cheaper in cost, but costs more in time!
I think I need to tell our butcher that some spicy Italian sausage is needed too! Tomorrow will be busy!
March 3, 2010
I don't pre-cook them either. I make my own noodles using 1/2 of an egg noodle recipe. I always make them full whole grain too. It is a lot more filling, so my lasagna goes a lot further. What I like about it is that it is fast and easy, and I only need to make 2 large noodles. I layer everything as you are supposed to and I have found that if I cook mine for an hour, it works just fine.
I like to add spinach to my lasagna too. It gives it such beautiful color to see it in the cottage cheese and it adds just a bit more nutrition as well.
March 20, 2012
October 28, 2011
Show of hands: how many people made lasagna this week after reading this thread, or intend to? I did. And didn't cook the noodles, of course.
October 15, 2011
March 3, 2011
I'm going to have to make lasagna soon! Maybe primavera with some of the spring veggies. I don't cook either kind of noodle unless I'm making lasagna pinwheels. I just add extra water or tomato sauce when using regular noodles. We kind of like the al dente feel of the no-cook ones and they are the only ones that will stand up to crockpot lasagna so I always use them when I make 'lasagna' that way.
April 1, 2009
I made the Lasagna This past Sunday, I was still unsure about the noodles, so I dropped them in a pot of boiling water for about 5 mins. then turned of the heat and let them sit for a few minutes, drained them and spritzed them with a bit of cold water so I could handle then—then hung them around the size of the pot while I prepared the sauce
I think either way works well. Who doesnt like a pan of hot bubblly, cheesy, lasagna?
October 30, 2009
May 6, 2011
June 9, 2011
I made Suzanne's Pepperoni lasagna last night and did not precook the noodles and it was perfect, I made sure it had lots of sauce because I always precook the noodles and was nervous! I saved a pan from the dishes! P.S. I think the pepperoni's in this dish add a lot of salt, so don't add too much garlic salt like I did, it was still wonderful, I just could have done with a little less salt!
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