"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Thread Tools Display Modes
Old 12-08-2004, 05:30 PM   #1
Assistant Cook
Join Date: Dec 2004
Location: USA
Posts: 1
fresh lasagna noodles vs. oven ready

Most of the lasagna recipes I've seen lately call for "oven ready" or "no boil" lasagna, but I would prefer using fresh noodles. What would be the difference in liquid and also in baking time? Can you simply substitute one for the other.


JanetB is offline   Reply With Quote
Old 12-09-2004, 11:44 AM   #2
Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
I used the oven ready noodles once and as you might imagine, the noodles depend on the moisture of the lasagna filling to achieve a nice al dente texture. I was apprehensive about the finished product but everything turned out okay. Oven ready noodles are a bit smaller and thinner than the dry noodles you would boil. Hope that helps! :)

DampCharcoal is offline   Reply With Quote
Old 12-09-2004, 10:58 PM   #3
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,356
Oven-ready lasagna noodles do indeed rely on moisture from the sauce to cook and soften the noodles. That being said, the same can be true of ordinary lasagna nooles as well. If you make the sauce rather soupy, and cook for the right amount of time, the noodles will soften. However, getting the right amount of moisture will determine the quality of the dish. I have used both the oven-ready, and regular noodles without boiling either, and have had spectacular results. But if you use too little water, there won't be enough to be absorbed into the noodle, or if there is, the fillings may be dry.
Use too much and you sill have runny fillings.

As for using fresh pasta (uncooked, just maid, and moist) they will cook faster, have more body, and be a little thicker that store purchased product. A thicker sauce can be used with the fillings and still result in a great end result. And the dough is soooo easy to make. The downside, the noodles are fairly delicate and require a bit more care in the handling.

Hope this helps.

Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-10-2004, 03:50 AM   #4
Join Date: Jun 2004
Posts: 1,018

Hi Janet...

Virtually no difference between "fresh", "boiled" or "packaged" noodles. in my own opinion...

"Given" that where you use the dry noodles (no lack of "quality" here!) you use a fairly "gooey"sauce and ingredients...and cover them well...I posted a recipe under pasta's or lasagna's a month ago that "did" my standard offering, including a pile of pepperoni slices, whole wheat and "spinach" noodles for variety...pretty much an "easy" recipe, though I must emphasize the results are better with the "ricotta" cheese than cottage cheese curds...

But try it out and get back on the Board with what you liked or disliked!

Lifter is offline   Reply With Quote
Old 12-14-2004, 07:20 AM   #5
Senior Cook
Darkstream's Avatar
Join Date: Sep 2004
Posts: 287
I never really had any success with these. They always rembled ships biscuits to me. Either too dry, or soggy. And they did'nt have any worms or weevils either.

Still there is an old (15C) Genoeese recipe for a lasagna like dish that actually uses ships biscuits, and is still made today.

(Imagine the profligacy of cooking pasta in WATER on a 15 century sailing ship! You old sailors out there wil lknow what I mean).
Darkstream is offline   Reply With Quote
Old 12-19-2004, 04:19 PM   #6
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
When I made lasagna with the 'no boil' noodles, I didn't notice a difference, but my husband didn't like them at all. Probably a function of the fact that I really am not a lasagna fan (although I've been told mine is great, it just isn't a favortie dish of mine). To me the short cut worked well, to husband it ruined my fabulous lasagna. Go figger.
Claire is offline   Reply With Quote
Old 12-20-2004, 11:14 AM   #7
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,773
I love to make my own pasta, but when I bother to, it's when the pasta itself is going to be the "star" of the dish.

IMO, the pasta plays only a supporting role in lasagna, so I never bother to make fresh noodles for it.

I have been totally converted to Barilla no-boil lasagna noodles. Great product every time. I showed them to a friend who can hardly heat up soup and now she makes lasagna every week using the recipe on the Barilla box.

jennyema is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Vegetable Cheese Lasagna Filus59602 Pasta, Rice, Beans, Grains... 2 06-12-2006 03:04 PM
No boil lasagna noodles JohnL Pasta, Rice, Beans, Grains... 7 02-12-2005 06:06 AM
Fresh Lasagna Noodles amber Pasta, Rice, Beans, Grains... 14 01-22-2005 10:47 AM
Vegetable Cheese Lasagna Filus59602 Pasta, Rice, Beans, Grains... 0 11-03-2002 10:45 PM
Vegetable Cheese Lasagna Filus59602 International Cuisines and Ethnic Cookery 0 11-03-2002 10:43 PM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:43 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.