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Lasagna with Barilla Lasagna Noodles

  • d

I sent the husband to the store to pick up some ingredients for lasagna, including some lasagna noodles. He came home with Barilla lasagna noodles, which I had never used before, but he knew I liked Barilla pasta, sooo... I read the recipe on the box and found that the pasta was not to be cooked prior to "building" the lasagna itself. The pasta were very thin, rectangular sheets that bore no resemblance to the thicker, curly edged, long noodles sold as lasagna noodles by most American boxed pasta companies. They looked like the thin homemade lasagna noodles I've made on very rare occasions. I followed the recipe on the Barilla box (except I used my own homemade sauce.) The recipe calls for a lot of sauce, I guess because the noodles absorb some while they cook. End result was a terrific pan of lasagna. I recommend the Barilla lasagna noodles and the recipe.

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  1. I use won ton skins and get great results. I think they make the best lasagna "noodle" dough you can get.

    3 Replies
    1. re: johnb

      I have some wonton skins in my freezer looking for a home. Do you boil the wonton skins before using them as lasagna noodles? Any other tips on how you do this?

      1. re: Coyote

        I've never made lasagna w/wonton skins, but they make great ravioli! You cook them as you would fresh pasta ravioli.

        1. re: kitnimbus

          I've done ravioli that way too and really liked it. Am guessing I'd boil the skins first before layering the lasagna? Have googled and that seems to be the way to go.

    2. Cooks Illustrated did a kitchen test on lasagna noodles. They too prefered the "no-boil" noodles to the traditional ones. I don't remember exactly, but I think they soaked them for 1 minute first -- something like that. mmmm, lasagna.......

      1. I've used these before as well (although not the box recipe), and the results were great! Try them once and you never go back...

        1 Reply
        1. re: Carb Lover

          That's exactly what happened to me. I used them once and never looked back at another fragile box of possibly under/overcooked lasagna. I also really like Barilla brand in general.

        2. I agree. Makes life easier using these noodles, though I use the recipe linked below. Note on the recipe - I double the sauce for the same amount of cheese and noodles.

          Link: http://www.epicurious.com/recipes/rec...

          1. Is it true that, in Italy, lasagna is Christmas food? Or is lasagna actually Italian-American, unknown in the Old Country? And, what's a "sagna"?

            5 Replies
            1. re: Sarah W-R

              I'm sure someone can weigh in with more details and answer your other questions, but lasagna does exist Italy. However, it tends to have a bechamel sauce instead of tomato.

              Don't know if this is true, but about.com says:
              Pasta originated in China approximately 40 centuries ago and has wandered around the world. Some also think the word "lasagne" came from the Greek "lasanon," a chamber pot. The Romans adopted the word for any cooking pot; lasagne is the pasta dish cooked in the lasanum.

              1. re: T in DC

                And it more typically is a fresh pasta dish, rather than dried pasta. Actually, no-frills lasagne are probably the easiest fresh pastas for a novice to make....

              2. re: Sarah W-R

                Some food anthropologists, of whom I am not one, claim that lasagna comes from the Greek "lagana" meaning flat (unleavened) bread (baked, boiled, whatever). Making an Italian-American classic "lasagna al forno”, baked lasagna noodles, the American cook will typically use a tomato meat sauce, ricotta cheese, and the lasagna noodles. In Italy, in my experience, most of the people I've encountered, and eaten in their homes, do not call lasagna al forno 'lasagna' but rather 'pasticcio'. Usually made with a pastry crust, but many just don't have the time and make it without the crust, and a béchamel sauce. Also, I've seen in Italy that many make 'pasticcio' or 'lasagna al forno' with whatever noodles they make regionally or what they have in the pantry. My favorite home rendition in Italy was one made with a fettuccini like noodle, a light meat sauce that had only a hint of tomato in it and topped with béchamel and baked. Reminiscent of that wonderful dish in Greece called Pasticcio. Heck, Italy did occupy Greece for a number of years, a couple of times. Somewhere along the way the Greek tradition of Meat and Pasta together must have made an impression. I’ve not seen meat and pasta together in Italy very much elsewhere.

                1. re: Sarah W-R

                  I lived in northern Italy for nearly two years, and they did indeed eat lasagne on Christmas Day. They do make it with the no-cook Barilla lasagne noodles, and instead of ricotta they use a besciamella (beschiamel) sauce. Sooo delicious. I also had the chance to watch a restaurant owner in Torino make lasagne, and she did it the same way. Use parmigiano reggiano and pecorino romano in the layers and on top. No other cheese is necessary. When baked, it comes out creamy (it mixes with the sauce and besciamella) and the top will have little mountains in it instead of being flat.

                  1. re: Sarah W-R

                    I'm not sure if it's "traditional", but in my Italian family, lasagna is ALWAYS served on Christmas. It's probably been like that for close to 60 years.

                  2. Yeah, the no-boil also are very conducive to slathering your ricotta/parmesan mixture atop. Since they're dry and sturdy you can get a uniform distribution, just like putting brie on a cracker or something.

                    1. n
                      Newburyport John

                      Made this last night after having a lasagna craving. It was very easy and came out great. The problem is I'm single and will be eating lasagna for the next few days!!

                      2 Replies
                      1. re: Newburyport John

                        For my family of four, I use a 9x9 pan, and it is just enough. You don't need to make a 9x13 pan.

                        1. re: Newburyport John

                          Well, I wouldn't mind being saddled w/ that 'problem.' I haven't tried this personally, but I believe that lasagna freezes well. The link below discusses how to do this.

                          Link: http://www.ehow.com/how_3023_freeze-p...

                        2. Guess what, you can use regular lasagna noodles without cooking them first. Soak them in hot water (doesn't have to be boiling but quite hot) for something like 10 minutes first, ... I got this from the Barefoot Contessa's recipe for lasagna with turkey sausage, which is really good. It's got goat cheese mixed into the ricotta. Check her recipe for the particulars on the soaking time, etc.

                          1 Reply
                          1. re: shrimpbird

                            I don't soak them, just add some water (maybe a cup) to your sauce. Make sure to cover the dish with aluminum foil, uncover for the last 10 minutes to brown the top. Enjoy!

                          2. I have been using these for some time (Trader's also sells these too now, although not Barilla). I've found that I like them more than cooked pasta. Although, I am willing to bet that I'd prefer fresh pasta over all. But that's not going to happen.....