Anonymous wrote:OP here. I boiled for maybe 1-2 minutes, then put on parchment and worked in batches as i layered the lasagna with the sauces and parmesan. It was time consuming and dirtied a lot of pots, but super delicious! I cooked covered for 40 min, uncovered another 20 and let sit about 20 after cooking. It was perfect.
Anonymous wrote:Does the extra sauce make the lasagna all sloppy? Does the bechamel? I like my lasagne to stay in layers.
Anonymous wrote:I pre-soak and rinse and drain rice, quinoa, etc. to remove the starch before cooking. I can see the starch in the water. I can taste the difference. That's one reason to rinse pasta.
bc taste and textureAnonymous wrote:Why boil when there is non boil that works just as well?
Anonymous wrote:Anonymous wrote:Anonymous wrote:You don't need to buy no boil noodles.
Regular noodles will cook just fine, no soaking required.
This. Just make sure you have enough sauce, and you will need to bake for longer.
This, 1,000 times this. You don't need to be Betty Crocker or Julia Childs for lasagna. Regular noodles, you don't need need boil or pre-soak, just use lots of sauce - presto, easy, delicious meal that everyone enjoys.
Anonymous wrote:Yes boil. We are not animals.
Anonymous wrote:Anonymous wrote:You don't need to buy no boil noodles.
Regular noodles will cook just fine, no soaking required.
This. Just make sure you have enough sauce, and you will need to bake for longer.