Hi, I want to know if anyone has ever made lasagna with raw noodles and how it came out?!
Answers: It sounds a lot easier but I'm afraid it's going to come out gluey from the noodle cooking in the sauce. Has anyone made it like this before? I'd love your comments. Thanks
I haven't pre-cooked them in over 20 years
I use regular lasagna noodles...not the no-boil kind. Just layer the raw noodles in your casserole with whatever ingredients you want in your lasagna.
Here's the trick. You'll need to use about 6 cups of sauce and cover the casserole with aluminum foil. Uncover the dish during the last 15 minutes of cooking time. Let it rest about 10 minutes before cutting and serving.
I bake lasagna in a ceramic or glass dish. I bake it at 400 for 30 minutes and turn the oven down to 350 until done. Total cooking time averages 1hour to 1 hour and 15 minutes.
I have many years ago when I was in high school and I dont know if it is because i didnt do it right but the ends that were sticking out of the sauce didn't cook.. So work of advice, make sure the whole noodle is submerged in the sauce, as for the gummy part, I do not recall...
Ya they have the noodles that bake in the oven and you do not have to boil before putting in the pan. I always use them, and my lasagna is always delicious! It doesn't get gooey or gluey at all. It's much easier than boiling them first, and tastes fantastic! Just make sure you buy the noodles that are intended to be cooked in the oven, not the ones that are intended to be boiled first.
I have made it that way a couple of times. Just make it as normal, without boiling the noodles, and it does turn out ok. I personally prefer it traditionally made, however, it's just a little firmer. It is easier to "build" your lasagna and spread the cheese and sauce over. It's not "gluey" or anything like that though. It works the same way as boiling to some extent - extreme heat surrounded by liquid (the sauce)....it works fine. I believe they used to market some especially for this purpose, but I think it's all the same now.
I have made it many types of ways.... If you use uncooked pasta, make sure that you use extra sauce or it will be too dry. when making any type of lasagna, you should let it sit a bit to absorb sauce before cutting into it.
When I make lasagna, I usually make two or more pans of it. That way I can freeze some for future meals.
My mom used to make it that way and if the noodles weren't covered in sauce they were raw/crunchy. She boils them first now. Much better.
j
I never boil the lasagna noodles anymore. Very often I simply let them soak a bit in water. No need to buy the "no boil" noodles, the regular kind is fine. Be sure to put sauce in the bottom of the lasagna pan and use extra sauce when stacking your noodles.
You can buy lasagna noodles that are made for baking and need not be boiled. They will be the same as if you boiled them. Look for a place that makes fresh pasta, you can buy lasagna sheets. They are the width of a pan and you can purchase it in long lenghts, and cut to whatever size you need. That is the easiest way to make lasagna and it's fast.
My friend tried this once and i think he said that the noodles kinda got a lil hard after cooked in the oven, but i would think that if you have a lil bit extra souce in there that it mite come out pretty good... cause then the noodles mite absorb some of the moisture from the souce..? But i guess your just gonna have to give it a shot and see what happens..... good luck tho =)
I think that they work great...just make sure that every bit of the sheet of lasagna is covered well with the ricotta mixture and sauce. You will never precook lasagna again!
It will work, but remember that the noodles will soak up a lot of the moisture from your sauce and cheeses. You will want to plan for that by using a little extra, and make sure you either completely cover the noodles with sauce or cover the pan with foil so your noodles will cook and not come out tough.