HOME > Chowhound > Home Cooking >

Discussion

Lasagna Noodles

Made lasanga with the no boil pasta sheets, everyone saying they're great.
Bought three dif brands, used the Barille, but the taste and texture
doesn't come close to the experience of the dried pasta sheet, boiled.
I've never made my own pasta so can't comment on that taste experience.
Did I try the wrong brand or are those no pre-cooking pastas just
a not so tasty convenience?
And..one friend claims that if I heavily sauce traditional dried
pasta, I don't have to pre-cook it when making lasagna. Any experience with this notion?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I've tried to over-sauce a non-boiled lasagna sheet twice, and both times I'm pretty sure I failed miserably. The last time, my SO forced me to toss it and order in Chinese instead. I've made lasagna before sucessfully, but I think this is one short-cut to avoid.

    Unfortunately, I've never tried the no-boil pasta sheets before so I can't help you there. Sorry

    1 Reply
    1. re: ubermasonfan

      I've had some success cooking spaghetti directly in sauce, it results in pasta
      absorbing the flavors like a risotto. But in lasagna I would imagine
      pasta would have to swim in the sauce.

    2. I buy regular lasagna noodles and never boil them first. Mine always turns out great.

      DT

      3 Replies
      1. re: Davwud

        I too have always used "regular" DeCecco noodles and have not boiled them first, but have used a sufficiently liquid sauce between layers and sufficiently long cooking time. Never had a problem, and it always turns out great.

        1. re: DonnyMac

          I've also never had runny lasagna either.

          DT

        2. I've used the no-boil lasagna noodles, most recently this past weekend, and found them to be fine, at least as good as the ones that are cooked. I thought the overall texture of the lasagna a little drier than normal but I don't like sloppy pastas so this was OK with me. You can compensate for the dryness by making your sauce a bit runnier than normal.

          No commercial pasta can compare with homemade lasagna noodles IMO.

          1. Actually, I believe many people find the no boil sheets seem to capture a tad more closely the feeling of fresh pasta (lasagne are the easiest pasta to make fresh, btw).

            3 Replies
              1. re: serious

                I've used Barilla and Ronzoni (the latter brand usually wins the Cooks Illustrated pasta tasting tests over non-artisinal Italian dried pasta, which is made with North American wheat anyway).

                No boil lasagne are, when fully cooked, a bit softer, even silkier (if you get moisture content right) than normal dried lasagne. If you make your dish very deep and heavy, as many Americans tend to do (unlike Italy, where lasagne are more likely to be used fresh and in lighter preparations), that can be less stable than the dried pasta.

              2. re: Karl S

                I actually agree with this. I use Barilla. Less squishy then the preboiled.

              3. I prefer the no-boil noodles not only because of the convenience but because they seem to be thinner than the dried ones. And I like that the lasagna comes out drier also.

                2 Replies
                1. re: Janet from Richmond

                  I agree entirely. I usually use Barilla and like them a lot.

                  1. re: C. Hamster

                    I also like that they are thinner and FLAT unlike those frilly boil noodles... :P