Pre-cooked lasagna pasta?

Question

I recently attempted to make lasagna using the "no boil" pasta and it was a total disaster! The pasta remained uncooked. I followed the directions to a "t" and used Barilla (not some off the wall brand). I am definetly going back to the old method of boiling and using pre-cooked pasta to make lasagna.

I am not even sure where I went wrong, has anyone else had this happen? Has anyone had good luck with the no boil pasta? Which do you prefer? Is there any difference in taste?

I welcome any suggestions, advice, tips....

Thanks in advance!

Answer 1

I definitely boil pasta no matter what the box says.

Answer 2

The first time was terrible for me. the next time I used boiling water to soak, and they came out fine.

what I did was boil water, remove from heat and placed shells into the hot water.

Answer 3

I LOVE the no boil noodles.. .The problem may have been that you didn't add enough liquid to your sauce.. I usually add some canned/crushed tomatoes or even some water to my sauce that way the noodles absorb the liquid when they cook.. Also, you may not have wrapped the foil around the container tight enough so too much heat escaped instead of cooking the noodles...

I made TWO lasagna's with the BARILLA no boil noodles and they BOTH cooked at different times came out fantastic... I would give it another try....

Good luck

Answer 4

I wonder if you didn't use enough sauce.    I use the Barilla brand all the time, and they always turn out nice and "pillowy".  In fact, they are my favorite to use.   I am never going back to boiling the  noodles, forget that!

Answer 5

I just made lasagna last week using the same pasta as you used and it came out great. A lil salty but the pasta was nice and soft and not undercooked at all. i Dont know what you might have done wrong?

Answer 6

I've never had problems with the 'no-boil' noodles, and I never had to soak them or anything like that. I think the key is to make sure that there is enough sauce to cover every inch of the noodles, including the bottom of the dish. I generally use around 4 cups of sauce or more.

I find there is no difference in taste, but somewhat of a difference in texture. I prefer the no-boil texture--not as 'mushy' as the other kind can get sometimes. Now if only I can find some no-boil whole wheat lasagne noodles...

Answer 7

I did a "no boil" a couple times.  I like it, the noodles aren't as soft but it was ok for dinner.  I think the original ones are better though.  Some things you just can't use a short cut.

Answer 8

you definitely have to add plenty of sauce or even some wine or broth to make sure you will have cooked the noodles. I wouldn't sweat it though, it was a first try and its not always a hit after the first try!

Answer 9

I always use the "no boil" lasagne sheets with no problems.I think you need enough moisture in your lasagne sauce to ensure the sheets cook through? I put a lttle sauce on the bottom of my baking dish so that the sheets have moisture to cook them at the bottom and if your sauce is "wet" enough the rest of the layers cook properly. I also make sure the sauce is hot when i assemble my lasagne and that it is all packed in and covering each lasagne sheet. Mine comes out fine and holds to a lasagne "slice" when cooked and served, i also cook oven it for at least half an hour so pasta should be cooked and top golden.

Don't notice taste difference just price is cheaper on the harder "no cook" sheets!

Answer 10

solution and it is fantastic.

instead of pasta,,,take soda craker,,,the one u use for soup

you put your sauce then layer of soda cracker then layer of sauce and another layer of soda cracker and finish with sauce with cheese, leave it for a couple of hours. you cook it in oven and you will have the best lasagna, and when u cut a piece it stays together and the cracker has soften,,,delicious, try it and u wont be sorry,,,,

I want you to let me know how u like it,,,I am serious

Answer 11

I prefer not to use them but in a pinch, I soak them in hot water first and use extra sauce.