No-Boil Lasagna.

[Sherman]

Also called Oven-Ready Lasagna. Prince and other co's make it.

How many of you use this type of lasagna? I find it to be very convenient and it helps save tremendous steps over boiling it, since it is going to cook in the oven anyway.

Boiling it means that you have to wait for the water to boil, put the noodles in, drain it and wait for it to drain and cool slightly. What a time-consuming process THAT is?! My mom used to do it that way.

I just layer the noodles between the sauce and ricotta cheese and shredded mozzerella and it's ready for the oven! I'll NEVER go back to boiling it again! :applause:

[High Cheese]

Do you make your own sauce or use jarred?

[Sherman]

I make my own sauce. I start off by sauteeing the onion, green pepper and celery in some oil. Then I add some hamburg or meatballs, tomato paste, crushed tomatoes and tomato sauce and sesomings, plus some burgundy wine.

I love the challenge because it allows me to tweak the flavors & add different things according to my personal taste.

I like to let it just barely simmer for about 5 - 6 hours. It is then slightly reduced and thickened.

[Mama]

I tried those one time...I think they were made by Barilla. I didn't care for them. I like the ones you boil better.

[chowhound]

I used to follow a sauce recipe that was on the back of a carton of lasagna noodles. Now that I regularly make my own sauce I'd probably still refer to that recipe (if it's still there) just to get a rough idea on quantity. It's been probably ten years since I've made lasagna and like I said in another thread, I am long overdue.

[Sass Muffin]

I've never tried the lasagna Sherm, but have had the tortellini that is pre-cooked.
Perhaps I'll try the lasagna sheets, as mine always stick together and tear no matter what I do. lol

[CharlieD]

I too use no-boil, though with all the time that I put into making my tri-color lasagna, I think I could boil them noodles too.

I use barilla brand, but I think "cremate"(sp?) Brand also makes it. I’ll see if I can dig the recipe if anybody wants to see it.

[CharlieD]

I've never tried the lasagna Sherm, but have had the tortellini that is pre-cooked.
Perhaps I'll try the lasagna sheets, as mine always stick together and tear no matter what I do. lol

All you have to do is use big pot, the bigest you have in your house, and stir it for first few minutes when you dump noodles into boiling water.

[High Cheese]

I make my own sauce.

You could boil the noodles while the sauce is simmering.

Put water on for the noodles, prep for the sauce, simmer the sauce, water should be boiling by now, cook the noodles and prep for building the lasagna, sauce should be done, build lasagna and put in the oven, clean up and wait for the lasagna to finish.

[QSis]

I haven't used the no-boil pasta, but my neighbor does and she loves them.

One of my customers recently asked for help in unclogging her kitchen drain because she threw some leftover uncooked no-boil lasagna noodles down there, and turned on the HOT water while running the garbage disposal. She claims the hot water cooked the noodles and they stopped up her drain.

Says it's the third time she's done the same thing in 2 years.

(where's the "hand slapping the forehead" emoticon that Jeeks uses?)

Lee

[CharlieD]

...

Says it's the third time she's done the same thing in 2 years.

... :bonk::bonk::bonk:

:lol::lol::lol::lol: :yum::yum::yum:

[Sherman]

Thanks, guys.

I just try to make some short cuts in the kitchen when making meals that require some time.

And to me, the no-boil lasagna is a time saver. And I've also come to the realization that since the lasagna sheets are going to cook in the oven anyway, why boil them in the first place. One less hassle.

As a boy, I often watched my mom do lasagna, and it all seemed like an all-day project before it was all done. Today, times have changed and making baked lasagna now seems easy to do. Works like a charm!

[Adillo303]

Tried it - hated it

[Sherman]

Guess it's not for everyone.

[High Cheese]

How are you gonna make these?

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/LasagnaRolls001.jpg

lol...just kidding.

[Sherman]

That looks good!

And also, guess I'd have to boil the lasagna to do those.

Looks almost like manicotti.

But I didn't think of that. You just gave me an idea! I'll use the leftover ricoota cheese, meat sauce or make some marinara and uncooked lasagna to make this. Don't have any frozen spinich though.

[Tuscan Chef]

Here the use of non boiled versus boiled is more on the sauce. The more stiff is the sauce the more we tend to use boiled lasagna. When we do homemade pasta for Lasagna, we use it both way, again, depending on how much watery is the sauce.
I believe that most of the comments who hate it is because they had a stiff sauce or used cheese (which we don't use). Also depends on the use. If you are planning to preprare in advance, use the non boiled as it would keep texture.

[Sherman]

I've noticed that when I used the no-boil lasagna, that it "drank up" quite a bit of the sauce and that the corners of the pasta was not completely soaked with the sauce.

Kind of funny though;

If you use too much of the sauce, then the dish is too loose. Too little or not enough, and it's too dry. It has to be pinned down just right where there is just enough, but not too much or too little sauce.

Also, I've seen events where as soon as the lasgna is done and it is taken from the oven, hungry kids and adults just 'dig in' immediately! The dish is loose and runny.

This is almost similar to slicing into a hot roast right from the oven, knowing that all the juices are going to run out, leaving the meat dry and tough later.

It (lasagna) needs time to 'tighten up' and become solid so that it is much less runny or loose. This, more importantly, also helps the crowd savor the flavor and enjoy all of the lusciouness that this often time-consuming dish has to offer.

[FryBoy]

You don't need the "no boil" stuff, which I agree aren't great. Regular lasagna noodles can be used uncooked. The trick is to add sufficient water to the pan and seal it with foil or a tight-fitting lid. It cooks up quite nicely.

[Sherman]

Yeah, I've also used the regular noodles as well.

Problem with that is, if you're using a half foil pan or a half hotel pan, you have to break the noodles to fit - paving the way for many broken small pieces.

And I HAVE covered the pan with foil during most of the cooking.

[FryBoy]

Uncooked lasagna noodles fit perfectly in a standard 9 x 13 pan.

Here's a good example using regular lasagna noodles right out of the box. It's from www.allrecipes.com -- 890 reviews, average of 4½ stars out of a maximum of 5:

http://allrecipes.com/Recipe/Lazy-Lasagna-I/Detail.aspx

Lots of similar recipes on that site.

[Sherman]

Got it!

Those dishes look so luscious! I'll try a few of them.

[FryBoy]

Ah, here's what I was looking for -- didn't have the recipe on my computer for some reason, although this is something we've been making for about 100 years:

Lasagna Florentine -- Easy Spinach Lasagna (http://netcookingtalk.com/forums/showthread.php?t=11359)

(Printable PDF copy attached -- scroll down below photos.)

[BreezyCooking]

While sometimes (rarely) I'll use regular lasagna noodles (primarily for rollups, etc.), Barilla's "no boil" lasagna noodles remain my hands-down favorite.

Lasagna always comes out absolutely perfect - not dry or partially uncooked; not soggy - just perfectly tender noodles every single time.

[CaliforniaCook]

Haven't tried the no-boil noodles, yet. I usually boil the noodles, or prepare the lasagna as Fryboy mentioned (covered w/ sauce & some water).

If you want it really easy... years ago I made ravioli lasagna. Here's a variation w/ meatballs & veggies:

http://www.recipe.com/ravioli-lasagna/

[CharlieD]

Gosh, once again I agree with Breezy ;) , exelent point. I do the same thing and yes it is always great. Couldn't agree more.


BTW, this does make difference in the fact of cooking or not, if I had used boiled noodles, it might be that I would not cook lasagna first. I've never done it, so I do not know, but with "no boil" noodles, the result is always perfect when I cook it first. I always make a lot, usually 5 half foil pans (that what the amount of the recipe works out to be) and I keep it in the freezer sometimes up to 6 month.

[BreezyCooking]

but with "no boil" noodles, the result is always perfect when I cook it first.

I must be missing something because this doesn't make sense Charlie. With "no boil" noodles the whole point is that you DON'T cook them first.

[CharlieD]

No-no, Breezy, you are not missing anything, I agreed with you 100%. I also always cook my lazagna with no boil noodles and then freeze. I must be speaking some other lenguage here. ;)

[CaliforniaCook]

In keeping with the "No-Boil Lasagna" theme, has anyone tried using wonton wrappers? Here are some yummy ideas:

Wonton Lasagna (or lasagnettes)
http://mangotomato.blogspot.com/2009/01/wonton-lasagna-la-sara-moulton.html

Shrimp & Crab Lasagnettes
http://www.razzledazzlerecipes.com/lasagna-recipes/shrimp-lasaganettes.htm

[Adillo303]

Anyone ever go the other way and make the noodles?

[Cooksie]

Anyone ever go the other way and make the noodles?

That's sort of on my to-do list.....not lasagna though. I'm going to make some homemade ravioli soon, probably with some kind of seafood stuffing and a pink/vodka sauce.

[BreezyCooking]

In keeping with the "No-Boil Lasagna" theme, has anyone tried using wonton wrappers?

While I've never used wonton wrappers to make lasagna, I do use them (as well as gyoze/potsticker wrappers) to make all sorts of different raviolis.

[CaliforniaCook]

Another interesting take/twist, is an Asian lasagna, made w/ egg roll wrappers:

http://readingeagle.com/article.aspx?id=70079

[CharlieD]

Anyone ever go the other way and make the noodles?


Some times, mostly I make noodles for chicken noodle soup. But I suppose if I do not cut them I could use them for lasagna too.

[Mama]

I'm guessing you just threw this recipe out there without having ever tried it. Yes?

Because I have it in the oven right now & it's been a screw-fest from point one. Definitely needed TWO jars of pasta sauce, & may find out that I may have needed three.

Please don't post recipes like this unless you've tried them. Thanks in advance.

If it turns out edible, I'll definitely post back with an amended actually workable recipe.

I gathered from reading CC's post that she had not tried the recipe since it clearly says that the recipe she was posting was a variation of a recipe that she used to make. In fact, I would venture to say that probably half of the recipes posted on this forum are not TNT recipes. If you would like to try a recipe and you are not sure if it's TNT, just ask the poster...I'm sure they will be happy to tell you whether or not they've tried it.

[Fisher's Mom]

Absolutely right, Mama. There is a reason for the phrase TNT and if you want a TNT recipe, make sure you check to see if it's TNT.

BTW, if you read the comments at the bottom of this recipe, you will find that someone says it is copied from Real Simple and gives the web address. http://www.realsimple.com/food-recipes/browse-all-recipes/last-minute-lasagna-10000000610496/index.html Some of the comments there mention the recipe needing more sauce.

[Tuscan Chef]

This thread started as what is good for making a traditional lasagna, now went on a tangent with asia lasagna, canned tortellini over lasagna, meat ball lasagna and cottage cheese lasagna.
So all what has a layer of something becomes a lasagna.

Why easy or leazy means adding something from the can. It's not that hard to do a besciamel sauce. Takes less than opening a can or ravioli.

Also why meat balls are considered italian sauce. No one does meat balls sauce here. It was a way to do a worker's lunch but now we would get pasta on one dish and meat balls in another.....

[FryBoy]

...Also why meat balls are considered italian sauce. No one does meat balls sauce here. It was a way to do a worker's lunch but now we would get pasta on one dish and meat balls in another.....Americans learned about Italian food from the poor immigrants who came to our shores in the late 1800s and early 1900s. Most of the Italian restaurants they started served inexpensive dishes based on tomato or "red" sauce, such as spaghetti with meatballs or sausage, meat or cheese ravioli, lasagna, and pizza, which other Americans came to love.

There are now many wonderful Italian restaurants here that serve all the foods of Italy, but a lot of Americans still think things like spaghetti and meatballs are all there is to Italian food.

[buckytom]

Anyone ever go the other way and make the noodles?

it sure as hell is gonna cost you a lot more than a lasagna!

:nono1:

[Adillo303]

Probably will Buckey - The question is would it taste better. I cook 20 minute wonders all week. On the weekend I like to make some kind of fancy meals.

[Mama]

it sure as hell is gonna cost you a lot more than a lasagna!

:nono1:

:yum::yum::yum::yum::yum::yum::yum:

[Tuscan Chef]

I think the name Lasagna is now applied also that what should be called pasticcio.
Baked pasta is a pasticcio.

[BreezyCooking]

Actually, Tuscan Chef, you're incorrect.

"Pasticcio" is an operatic musical term.

The Italian "Pastitsio" is a "pie" in which pasta & sauce are contained in a pastry crust.

The Greek "Pastitsio" is a layered pasta dish using small tubular pasta, meat, & a bechamel sauce.

So Lasagna is not a "pasticcio" or a "pasticcio". It's simply Lasagna.

[Tuscan Chef]

The greek pastizio comes from italian pasticcio. Pasticcio is used when you make pasta with bechamel in the oven. Pastitsio is not Italian. So whenever someone uses pasta like maccheroni or ravioli in the oven, to me belongs to pasticcio cathegory and not to the lasagna cathegory. But it's semantic. The food is the same

[Sherman]

I saw some lasagna that is in perfectly flat sheets today at the market.

It is also oven-ready (no- boil).

[SilverSage]

Actually, Tuscan Chef, you're incorrect.

"Pasticcio" is an operatic musical term.

The Italian "Pastitsio" is a "pie" in which pasta & sauce are contained in a pastry crust.

The Greek "Pastitsio" is a layered pasta dish using small tubular pasta, meat, & a bechamel sauce.

So Lasagna is not a "pasticcio" or a "pasticcio". It's simply Lasagna.

The greek pastizio comes from italian pasticcio. Pasticcio is used when you make pasta with bechamel in the oven. Pastitsio is not Italian. So whenever someone uses pasta like maccheroni or ravioli in the oven, to me belongs to pasticcio cathegory and not to the lasagna cathegory. But it's semantic. The food is the same

Hey you guys, you're 2 cooks in 2 different countries who speak 2 different languages as your native tongues.

Tuscan Chef is Italian (you'll notice her grammar and spelling occasionally if you're here a lot), who lives in Italy, and teaches cooking in Italy. Sometimes her terms are different from ours.

Breezy was born and raised in the US and an understanding of terms as we've adapted them in America.

I think you're both correct for where you live.

[Tuscan Chef]

Yes it's semantic.
Pasticcio in italian means "mess". In culinary terms lasagna has an "order" of layers. When you use same ingrediends in a disordered way, that is pasticcio. So that is appied when you bake pasta with meat sauce, bechamel and do a gratin with pamigiano on top.

There is a large influence of Italian cuisine on greek cuisine....plus ottoman for sure (yogourt for tsatsiki, pita gira and so on). I know that Greek are annoyed to give any influence to Turks on their coltire so I apologise in advance for saying that.
Moussaka is practially a combination of lasagna and melanzane alla parmigiana. I heard a story, take it with benefit, that the name OUZO, for the most common anisette beverage in greece comes from the bottle given to italian soldier with a sambuca kind of spirit, which had a "per USO militare" label.
In italian the "ts" or "tz" does not exist. I believe tha pastitzio is the translation of pasticcio.

In Italy we extend Lasagna to all what has layers of pasta but different ingredients. In the US Lasagna extended to havy lasagans using cheese instead of bechamel. That Lasagna does not exist in Italian tradition but is made in the south. Pasticcio also can be called Pasta al Forno.

[goatherder]

well, this thread brought me out of the closet... lol...I had wanted to say two things, but the posts are gone...so on to comment #2

for at least 25 years I have made lasagna with regular noodles, since long before I had even heard of no boil lasagna pasta. I just make sure I add some water around the edges of the casserole and cover the dish while cooking. But what I do most often is to use up my home canned lasagna sauce that sometimes comes out too thin, this works perfect..

[BreezyCooking]

well, this thread brought me out of the closet... lol...I had wanted to say two things, but the posts are gone...so on to comment #2

for at least 25 years I have made lasagna with regular noodles, since long before I had even heard of no boil lasagna pasta. I just make sure I add some water around the edges of the casserole and cover the dish while cooking. But what I do most often is to use up my home canned lasagna sauce that sometimes comes out too thin, this works perfect..

Isn't that something when posts are deleted without any warning or explanation. Gotta love it. Well, all I can say is, just believe in whatever gets left up. LOL!!!

[Doc]

Isn't that something when posts are deleted without any warning or explanation. Gotta love it. Well, all I can say is, just believe in whatever gets left up. LOL!!!
You got your reply BC. You were uncivil and your post was pulled.