No-boil lasagne noodles can work really well, provided you follow a few key steps in preparing your lasagne. Use plenty of sauce, make your sauce a bit thinner than you normally would, and make sure to cover the entire surface of the noodles with sauce. Cover your baking dish tightly with foil to keep all the moisture in the dish, removing the foil only at the end to brown the cheese on top. hbgrrl broils hers briefly after it’s fully cooked to brown the top. Karl S notes that no-boil lasagne sheets can come close to capturing the soft and silky feel of lasagne made with fresh pasta–but because they tend to be thinner than standard lasagne noodles, no-boil noodles may not stand up to overloaded, multi-layered American-style lasagnes. Many hounds favor Barilla brand no-boil noodles.

Some use the no-boil method–thinner sauce, more sauce, tightly covered dish, and more time in the oven–with standard dry lasagne noodles, using the same principles, and swear by the results. Others use a compromise method credited to Ina Garten of “Barefoot Contessa” fame: soak dry lasagne noodles in very hot tap water for 10-20 minutes before assembling your dish.

kate used to be 50’s secret is assembling her lasagne the night before, with either type of uncooked noodles, and refrigerating. Bring to room temperature and bake as usual; the finished dish is never watery and servings come out neatly.

hbgrrl points out that it’s always a good idea to let your lasagne rest for 15 minutes before serving to firm up and absorb some of the juices, or it will be a sloppy mess.

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