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Oct 29, 2005 09:57 AM

Help-- 'Oven Ready' lasagna noodles

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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?

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  1. 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.

    2 Replies
    1. re: Debbie W.

      I followed the recipe on the Barilla box and it worked fine. It was pretty scary to see the sauce so watery, but it all absorbed. I actually think I'll add something with more liquid in one of the layers, like spinach, since it was even a little dry.

      1. 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.

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        Niki Rothman

        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.