Lasagna Noodles

I have successfully used the regular noodles. The key (which I read in a recipe) is to cover every part of the noodle with sauce. Any piece of noodle that did not have sauce on it was crunchy.

Another tip I read and used was to make the lasagna ahead of time, cover tightly and keep overnight in the fridge. It softened the noodles.

In my opinion, the taste is different, in that the noodles seem less starchy. I actually like the flavor better, but I see others disagree with that!

Either way, you can use them. Perhaps if you don't want to cook them for lasagna you can use them for a casserole, cooking them then slicing them into strips the short way.

I can't tell you how many times I was sure I picked up one thing, to have it transform in my cart to an unexpected ingredient!

well there are recipes that call for uncooked not the no-boil noodles so why not.I have done both. A personal note is that i use undrained small curd cottage cheese instead of ricotta for more moisture (to cook the noodles).

here is one of the many of the online recipes..
http://www.recipezaar.com/Quick-Lasagna-42891

I wouldn't try it. I always cook mine first. I tried the ones you don't cook first and it just didn't taste the same.

I never buy the oven ready noodles. I always get the regular ones.

I layer with sauce on the bottom, noodles, meat and cheeses, sauce, noodles, meat and cheese, sauce, noodles and then cover everything with sauce again and top with cheese. Make sure there is enough sauce to cover the bottom of your dish before putting the noodles in and make sure you cover EVERY millimeter of noodles on the top. Anything exposed will remain uncooked and dry. I tend to add an extra can of tomato sauce overall to my recipe when doing it this way just to be safe. It always turned out well and the noodles, while soft, hold up better so it's easier to cut portions. :)

Some people say you can, but I've never had success. Every time I've tried, the noodles come out crunchy. But the truth is, I actually like the regular noodles better... But it sure is easy to use the oven-ready type!

www.thosecrazybeans.blogspot.com

I parboil my regular noodles, break them in half, drain with cold water to keep them firm, and let the rest of the cooking be done in the oven with the sauces and the cheese. Cooks faster and no crunch

agree with first answer

I always buy the regular and put them in uncooked. Once I precooked them and my lasagna came out runny and disgusting. Thankfully it was just for my husband and I as this is usually a meal we have with company.

You can just put in the dry noodles just as you would wiht the oven ready kind. It works the same.