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lasagna with a bechamel sauce - pre boil the pasta?

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Anyone have experience with NOT boiling the pasta when using a bechamel sauce? I'm using regular pasta NOT the no-boil variety.

I have a box of DeCecco lasagna sheets that say cook for 24 minutes if you don't boil the sheets. My recipe calls to bake for 45 minutes (30 covered, 15 uncovered). Just wondering if I can skip the boiling step with a bechamel sause.

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  1. I would think that you'd end up with a gummy sauce, which doesn't sound appealing. I always boil, because I prefer a predictable, guaranteed result, but from what I understand, cooking from non-boiled requires a pretty liquidy sauce.

    1. I agree with katecm on all counts. It would be very gummy and unpleasant. I find that happens when I use regular noodles and tomato sauce too.

      1. I always boil mine. Both the no-boil and the regular give a very starchy result if you don't cook them first regardless of the sauce. You can boil them a day ahead and then just run hot water over to separate them, though.

        1. If you don't pre-cook the lasagna sheets, they won't really cook while you bake the dish. You will end up with uncooked pasta.

          1. I use the Cooks Illustrated method of putting the noodles in hot water for about 5 or so minutes and then sliding the pasta between two fingers to remove excess water. It seems to take care of the starchiness and gives the noodles the extra water they need. I do use no boil noodles, though, and haven't tried regular.

            1. Regular and no boil aren't interchangeable. Usually no boil have an extra watery sauce plus extra thin structure to help the noodles hydrate. Bechemal just isn't going to work the same way.

              1. I never boil but I use a basic tomato pasta sauce not Bechemal. I have not boiled lasagne noodles in years - I use regular noodles. I don't like a lot of noodles so maybe that is why it works OK