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Post by Catbatty on Sept 5, 2019 17:17:54 GMT -5
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emptynestmom
Politicos
I have made 394 posts
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I joined September 2016
I've received 62 likes
My gender is Female
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Post by emptynestmom on Sept 6, 2019 7:38:25 GMT -5
I haven’t made lasagna in years but I was using the noodles all the time then. I thought they really were good and worked well. I remember the first time I used them I was very skeptical and was surprised at how well they worked...
The recipes sound delicious and might tempt me...but probably not...😉
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Post by wallycat on Sept 6, 2019 10:25:52 GMT -5
I've used the precooked. I've also simply soaked "regular" noodles and used them, according to Cook's Illustrated.
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Post by Catbatty on Sept 6, 2019 12:52:38 GMT -5
Cool info! Thanks to both of you for your input. Wallycat: soak them per Cook's? I missed seeing that info. Any more of it? No BOILING them?
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Post by wallycat on Sept 6, 2019 16:32:11 GMT -5
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Post by karenw on Sept 6, 2019 18:40:33 GMT -5
I use no boil lasagna noodles but it often depends on the lasagna that I am making. I find the no boil are more delicate with less texture to them (no ridges or wavy edges) and sometimes get lost in a heartier lasagna. When I am making a heartier lasagna, I tend toward a traditional noodle but if it is something lighter, I opt for no boil if I happen to have them in the house. Or sometimes I just make my own noodles which are more similar to the no boil noodles than a traditional wavy edge variety. Just as an example, I recently made a salmon lasagna with lots of fresh herbs, fresh sliced tomatoes, spinach, saute of leeks and onions, goat cheese, cottage cheese, and mozzarella but there was no "saucy" component. For this one I used no boil noodles. For a tomato based "saucy" variety, I would use the heartier noodle. But really it's just personal preference. I think they both work well.
Karen
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Post by Catbatty on Sept 6, 2019 19:44:05 GMT -5
I want that Lasagna of yours, hold the salmon. YUM. That sounds amazing.  I'll take some of your homemade noodles, too. I use no boil lasagna noodles but it often depends on the lasagna that I am making. I find the no boil are more delicate with less texture to them (no ridges or wavy edges) and sometimes get lost in a heartier lasagna. When I am making a heartier lasagna, I tend toward a traditional noodle but if it is something lighter, I opt for no boil if I happen to have them in the house. Or sometimes I just make my own noodles which are more similar to the no boil noodles than a traditional wavy edge variety. Just as an example, I recently made a salmon lasagna with lots of fresh herbs, fresh sliced tomatoes, spinach, saute of leeks and onions, goat cheese, cottage cheese, and mozzarella but there was no "saucy" component. For this one I used no boil noodles. For a tomato based "saucy" variety, I would use the heartier noodle. But really it's just personal preference. I think they both work well. Karen |
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Post by Catbatty on Sept 6, 2019 19:45:23 GMT -5
Oh THANK YOU SO MUCH, Wallycat!!! I have now grabbed those articles!! Catbatty |
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I'll take some of your homemade noodles, too.