No Boil Lasagna Noodles - question
- Tom P Feb 5, 2011 08:03 AM
Do they work with any lasagna recipe? Or does a recipe have to be tailored for their use?
I'd say any recipe with a loose, liquid sauce - not good if you have a lasagna w/layers of cheese & veg w/not much sauce. I only use them in a red-sauce-heavy lasagna and I don't find I need to use more sauce that is called for in the recipe - just make sure that all the bits of uncooked noodle are covered in sauce so that they'll soften up as the dish bakes.
I agree with everyone. I use no boil noodles all the time in my lasagna, but I go heavy on the sauce. I've never had any problems, noodles are always just right.
I've read the replies so far, so my post is considering that.
A) When do I plan to serve it? For regular noodle sheets, I plan I make, set, then bake. It sits overnight. This is my favorite approach. Since I know I will reheat this, my last layer is sauce. And I do add about a cup of water, trickled down the sides, and tightly foil wrap it. That is my all time special approach. That pan weights a ton with meat and cheese.
I like no boil for lighter faster recipes. While I know you can, I do not microwave my no boil. Since I use no boil for faster stuff, I usually use a loaf pan. Same deal, but a bit more water before baking. Again a TiGhT foil wrap. And I let it rest in the oven no less than 15 minutes.