Help-- 'Oven Ready' lasagna noodles
I just realized that the box of lasagna noodles I bought says 'oven ready'. I just need to make sure--does that mean I can just layer the hard noodles with the sauce and cheese in my casserole dish and put it in the oven, without having to boil the lasagna noodles first?
Yes. Cook's Illustrated analysis states that the "secret" of no-boil noodles is to have your sauce a bit on the watery side, because the noodles need to absorb liquid without drying out. Also it might take a little longer in the oven, but you more than make up for it by not having to boil the noodles.
re: Debbie W.
I'm a Barilla" no cook lasagna" convert. I use my usual thick sauce on top of each layer of pasta. It turns out prefect every time with a great texture. I love the fact that the edges are flat and many guests ask if the noodles are homemade.
If I can't get Barilla I do a no cook method of "cooking" regular lasagna. I place the strips in a long baking pan and cover with boiling water and let sit for ten minutes. Then I use them as if they are cooked . It works great and I avoid the tedious task of dealing with the pasta sticking and ripping.
Barilla is my favorite brand. Cover the pan with foil.
Expose for last 15 minutes to crisp top.
The steam from covering it gives a better result.
I like it because the noodles are thinner than the regular dried noodles.
When all goes well, the result is closer to a fresh noodle.