No-boil lasagna noodles are convenient, but not perfect (2024)

TEST KITCHEN: Taking care to avoid a crunch when preparing lasagna requires a few simple precautions

By DANIELLE CENTONI

Special to The Oregonian

There's no doubt about it: Lasagna is a labor of love. There's sauce to cook, as well as the meat and/or vegetables, plus one or two kinds of cheese to shred. And then there's pasta to boil, with the noodles slipping, then sticking, tearing and ultimately making you want to pitch the entire mass out the window.

Which is why no-boil noodles are such a boon. They're thinner than regular lasagna noodles, precooked and then dried, so they can soften during baking with just the moisture from the sauce. Put the dried noodles in the casserole and voila! They cook while the casserole cooks ... except when they don't.

Lasagna is not meant to be crunchy. Not one bit of it. Not even the vegetables. But if those amazingly time-saving no-boil noodles fail to soften, that's what you'll have -- crunchy, unpalatable lasagna.

But don't write off those noodles just yet. The trick is making sure they have adequate moisture. Try making your tomato sauce a little on the watery side so the noodles have extra liquid to soak up. If you want to use a thick sauce, such as béchamel, try soaking the noodles in a bowl of hot water before assembling the lasagna.

Also, cover the dish with foil during cooking to keep the moisture in; remove the foil toward the end of cooking to allow the cheese on top to turn golden brown.

Make sure the noodles are completely covered in sauce, because any exposed edges will turn hard and crunchy. Most no-boil noodles will expand during cooking, so it's best to slightly overlap them so they're not touching the sides of the dish. Otherwise, they're more likely to expand up the sides of the dish and become exposed. Alternate the direction of the noodles in each layer so the final casserole holds its shape better.

Some people swear you can use regular lasagna noodles without boiling them first. This works as long as they get extra moisture during cooking just like the no-boil noodles (either by soaking before assembling or using a watery sauce, and covering the dish). But keep in mind that boiling regular lasagna noodles washes away some of their starch, so skipping this step can cause the noodles to end up tasting a bit gummy.

Regular lasagna noodles also tend to be thicker than no-boil noodles. Some cooks prefer this texture because they hold up better to robust, chunky sauces and fillings. Others prefer the more delicate texture of the no-boil noodles and argue that it's closer to the texture of fresh pasta. If you want to use regular lasagna noodles, precook them until they are still al dente, typically about 8 to 9 minutes. That way, they won't tear as easily when handled and won't turn to mush when the casserole bakes.

After draining the noodles, don't leave them in the colander or they'll stick together and tear when you try to separate them. Instead, lay the noodles out on a lightly oiled baking sheet until ready to use, layer them between wax paper or drape them over the rim of the empty cooking pot. But whatever you do, don't let them touch!

Danielle Centoni

is a Portland freelance writer.