Happy Holidays and lasanga!

[gategrrl]

I'm making my first lasagna ever from this recipe. I really hope the noodles cook while they're in the oven. Otherwise, we'll have no dinner tonight. It's a small one, at least, so I won't feel like I'm wasting a ton of food if it comes out wrong. I suppose we could just remove the noodles if they come out hard and crunchy instead of full of noodley goodness.

Off to wrap presents.

Tomorrow: two 3-lb turkey breasts (frozen, must defrost tonight) in the slow-cooker with a 1/4 cup of apple juice. Yup. That's all that recipe calls for. Hopefully they won't turn out dry and tough like they usually do when I cook only the breast. 

Comments

[mlevins.livejournal.com]

If you are using the "no-boil" lasagna noodles I'll be interested in hearing your verdict, since I have a box of them in my pantry now. Ahhhh, noodley goodness. Later this winter I'm sure I'll be making a batch.

[gategrrl.livejournal.com]

Oh yeah, I made sure to purchase the no-boil noodles. They're flat and rectangular, unlike the other type with the wavy edges that are 12 inches long.

[tejas.livejournal.com]

I've never seen "no-boil" noodles. I just use the regular ones.

[mlevins.livejournal.com]

I just looked at the pan I usually use and it says it is 9 x 13, just as the noodle box says, but it seems they are not quite 9 wide, so hopefully when it all gets made and absorbs the liquids in the sauce it will expand to the sides. If not this will be the last time I try it

[tejas.livejournal.com]

I don't bake lasagna often, but when I do I always let the pasta cook in the oven instead of pre-boiling. It works *great*.

[gategrrl.livejournal.com]

I was surprised by how simple it was to put it together. I need a pan designed for it, though, because the 11x7 glass pan wasn't quite high enough. I added a pound of burger meat to the recipe, so that might have something to do with the tight fit.

Hmm. I wonder what spaghetti boiled in the sauce would taste like?

[tejas.livejournal.com]

Never tried that. But then, I bake my lasagna covered in foil (and add a touch more liquid for the pasta to absorb). I *have* only partially cooked spaghetti and then tossed in whatever sauce I was using (this is usually when I'm dealing with leftovers) and finished cooking the pasta while the sauce heats. Usually, though, when we're having spaghetti, we're not having a regular sauce. We either toss it with oil, garlic and herbs or a can of tomato sauce with garlic and herbs. Just coats the noodles and makes a nice, quick meal. Only need one pan, too. :-)

[lovellama.livejournal.com]

the no boil noodles are made differently than the regular noodles, so regular noodles wouldn't cook in sauce :)

http://www.chow.com/stories/10913

When I make casseroles with pasta, I under cook the noodles by about 2 min, because they will absorb water from the casserole and become mushy. But I don't think that they could cook all the way in just regular sauce.