boiling lasagna noodles....
I want to make sure I dont boil these too much. I'm using the Prince brand lasagna noodles to make two big lasagnas with italian sausage, chipotle peppers, and yellow onion. Parmesan, Asagio, Mozzerella, and ricotta.
How long should I boil the noodles? Al dente? Less? More?
It depends on what you're hoping for in the final result. I prefer to boil the noodles only until they are pliable and easily shaped; just short of al dente. Then I rinse them warm water, not cold) and use the to prepare my layers. I an acquainted with cooks that prefer to use them in their "raw" state and others who cook them until they're tender and falling apart. I prefer my method because if preserves the body of the noodle without creating a tooth cracking texture pr a soggy mass of overcooked starch.