Lasagna noodles - cook or no?

[Anonymous]

I have a lasagna method I’ve always used, but I always cook the noodles.

Can I actually just sub dry noodles without making other adjustments? I don’t want to risk watering it down or ending up crunchy, as I know my current proportions work.

[Anonymous]

Why not use the no boil noodles? I've used them and I've never noticed a difference.

[Anonymous]

I think you need to use extra sauce if you don’t boil the noodles.

[Anonymous]

Anonymous wrote:Why not use the no boil noodles? I've used them and I've never noticed a difference.

I find that there’s a difference in the texture. It’s grittier and not the smooth feel of a regular lasagna noodle.

[Anonymous]

I'm team always boil the noodles, but that's all I know. I still haven't been able to make it like my mother- she had firm slices that wouldn't collapse in a sloppy mess.

If no boil noodles absorb more sauce that could be my answer....but if they require more sauce and it ends up a sloppy mess...I'm back to where I am now!

[Anonymous]

Mix an extra 3/4 cup of water into your sauce when using no-boil noodles.

[Anonymous]

Anonymous wrote:I'm team always boil the noodles, but that's all I know. I still haven't been able to make it like my mother- she had firm slices that wouldn't collapse in a sloppy mess.

If no boil noodles absorb more sauce that could be my answer....but if they require more sauce and it ends up a sloppy mess...I'm back to where I am now!

Yeah, op here, I think I’m sticking with boiling. I’m already making sauce and béchamel - boiling water isn’t the hardest part!

[Anonymous]

yes they are better. The no boil ones are gummy and chewy and change the texture of the whole thing. Its a waste to use the no boil ones.

[Anonymous]

Just make lasagna with regular noodles, and add extra water before sealing the top with foil and baking. Perfect every time

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why not use the no boil noodles? I've used them and I've never noticed a difference.

I find that there’s a difference in the texture. It’s grittier and not the smooth feel of a regular lasagna noodle.

+1

[Anonymous]

Anonymous wrote:I'm team always boil the noodles, but that's all I know. I still haven't been able to make it like my mother- she had firm slices that wouldn't collapse in a sloppy mess.

If no boil noodles absorb more sauce that could be my answer....but if they require more sauce and it ends up a sloppy mess...I'm back to where I am now!

You want to rest your lasagna. Don't serve it right away -- let it basically come to room temp.

[Anonymous]

Anonymous wrote:yes they are better. The no boil ones are gummy and chewy and change the texture of the whole thing. Its a waste to use the no boil ones.

I agree.

Not boiling the noodles and just using regular noodles is so much better than pre boiling or using no boil noodles

[Anonymous]

Regular noodles. I run them under hot water before layering them. And I make the sauce with water or lots of sautéed mushrooms which make the sauce wetter.