oven ready lasagna noodles
I tried them once at least ten years ago and hated them but decided to give them another try. It's in the oven now, not sure what to expect. I hated the texture of them before... |
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| I like them but for the same reason, I use the old fashion ones. Tell us how they go! I think for now, I'll stick to what I know best. I boil water, then take it off the stove. Set them in for 15 min. Take out and put on nonstick foil until ready to use.... and they turn out PERFECT each time as they finish cooking in the oven. |
I just follow the recipe on the Creamette's noodle box that lets you use them dry - right out of the box. 
Why boil 1st??  |
| I was surprised, it actually turned out really well!
I couldn't actually tell the difference this time so definitely using them from now on. I did not follow the directions though, it says to use a ton of water basically, thinning out the sauce, which I did not do, I just used more sauce instead. I don't like a ton of sauce but it soaked a lot of it up so it wasn't much different overall. |
| Best part is, you have left overs for today!!! Lasagna (anything pasta) is definitely a weakness for me, so I have to avoid it or I eat too much. |
Joahaeyo wrote: Best part is, you have left overs for today!!! Lasagna (anything pasta) is definitely a weakness for me, so I have to avoid it or I eat too much.
Ditto, I was planning on starting a diet yesterday to lose a few lbs before xmas since I always gain ten lbs pigging out on turkey dinners. So much for yesterday, or today for that matter because of leftovers. *sigh* |
| I ALWAYS use the no-boil lasagna noodles. But the kind I get you don't use dry - you just soak them for a minute in hot water so they're pliable. Works great, tastes great! |
| You can use the regular noodles dry as well. Just build your lasagna as usual with the dry noodles, then add 1/2 cup of water around the edges. Then cover and bake. The steam will cook the noodles. |
| I like the Barilla brand best. |
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