OT: Cooking question

[D***@webtv.net]

Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.

Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!

Diva

[Stormmee]

I haven't ever made lasagna this way but I have made casserole that way, and
I just would layer like regular keeping off the top layer of cheese, and I
would use sauce to fill the pan and cook on a lower heat for longer, then
when it is apparent that they are soft in the center I would remove foil and
add cheese kicking up heat to use up the extra moisture... I am no expert
but I kinda figured what I would do based on what I do for regular
casseroles... and I have a question for you, why do you want to do it this
way, just because or to save a step or what... sometimes we try stuff just
because, good luck, Lee

Post by D***@webtv.net
Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.
Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!
Diva

[D***@webtv.net]

Post by Stormmee
and I have a question for you, why do
you want to do it this way, just because
or to save a step or what... sometimes
we try stuff just because, good luck,

Yes, basically I just want to skip the step of boiling the noodles. I
love lasagne, and I'd make it more often if I didn't have to do that. I
just find them slippery and a bit hard to handle, plus they always seem
to end up tearing on me. Not an earth-shattering hassle, but it would
definitely be an easier process without that, it's a pretty simple dish
to make otherwise.

Thanks for everyone's advice! I'll definitely give it a try with
regular lasagne noodles, uncooked, just making sure there's enough
sauce.

Right now, I've got a pot of black bean and smoked sausage soup
simmering in the crock pot. I always have to make a big pot at least
once every fall/winter season, simple to make, so good and freezes well
too. A little sour cream on top, served with cornbread... heaven! :)

Diva

[Stormmee]

I MUST have that soup recipe... and I don't know if you saw where I posted,
the fat free ricotta is well worth the money if you can find it, and the fat
reduced also saves enough calories to make it worth while as well, Lee,
liking the idea of black beans...

Post by D***@webtv.net

Post by Stormmee
and I have a question for you, why do
you want to do it this way, just because
or to save a step or what... sometimes
we try stuff just because, good luck,

Yes, basically I just want to skip the step of boiling the noodles. I
love lasagne, and I'd make it more often if I didn't have to do that. I
just find them slippery and a bit hard to handle, plus they always seem
to end up tearing on me. Not an earth-shattering hassle, but it would
definitely be an easier process without that, it's a pretty simple dish
to make otherwise.
Thanks for everyone's advice! I'll definitely give it a try with
regular lasagne noodles, uncooked, just making sure there's enough
sauce.
Right now, I've got a pot of black bean and smoked sausage soup
simmering in the crock pot. I always have to make a big pot at least
once every fall/winter season, simple to make, so good and freezes well
too. A little sour cream on top, served with cornbread... heaven! :)
Diva

[D***@webtv.net]

I MUST have that (black bean and
smoked sausae soup) recipe...

Sure! :) It's very easy to make, delicious, and a real favorite cold
weather soup of mine. Just take a 1-lb. bag of dried black beans, soak
overnight, then drain and put them into a large crockpot. Add 1 large
or 2 small cans of tomatoes (whatever you like - diced, pureed, stewed,
seasoned, even marinara sauce), plus a few cups of beef or chicken broth
to make as much cooking liquid as you like, garlic and any other chopped
veggies you might want to add (bell peppers, hot peppers, diced carrots,
onions), freshly ground pepper and any other seasonings of your choice
(I don't add salt at this point because the sausage and broth have salt,
and I taste later). Add smoked sausage to the pot, either one big one
(the kind that curls around in a C-shape), or three or four hot dog
bun-size sausages. Leave sausage whole.

Simmer on low for several hours or until beans are thoroughly cooked.
Remove sausage, puree soup as much as you like to thicken it, but
leaving plenty of whole beans for texture (a stick blender works great
for this). Slice sausage and add back to pot. Taste for seasoning and
adjust if needed, simmer a little longer if desired.

Top however you like (sour cream, grated sharp cheddar, onions), and
serve. Good with rolls or hot cooked rice, but especially yummy with
cornbread! Leftovers freeze well.

It's a very good soup, and versatile in the type of sausage and
seasonings you choose - kick up the heat with peppers, hot sausage
and/or hot salsa instead of some of the tomatoes, or add Italian
seasonings for a different flavor. Of course you can make it in a big
pot on top of the stove instead of the crockpot, and you can always make
a faster version by using canned black beans.

Hope you enjoy it!

Diva

[Stormmee]

drooling now, Lee

Post by D***@webtv.net

I MUST have that (black bean and
smoked sausae soup) recipe...

Sure! :) It's very easy to make, delicious, and a real favorite cold
weather soup of mine. Just take a 1-lb. bag of dried black beans, soak
overnight, then drain and put them into a large crockpot. Add 1 large
or 2 small cans of tomatoes (whatever you like - diced, pureed, stewed,
seasoned, even marinara sauce), plus a few cups of beef or chicken broth
to make as much cooking liquid as you like, garlic and any other chopped
veggies you might want to add (bell peppers, hot peppers, diced carrots,
onions), freshly ground pepper and any other seasonings of your choice
(I don't add salt at this point because the sausage and broth have salt,
and I taste later). Add smoked sausage to the pot, either one big one
(the kind that curls around in a C-shape), or three or four hot dog
bun-size sausages. Leave sausage whole.
Simmer on low for several hours or until beans are thoroughly cooked.
Remove sausage, puree soup as much as you like to thicken it, but
leaving plenty of whole beans for texture (a stick blender works great
for this). Slice sausage and add back to pot. Taste for seasoning and
adjust if needed, simmer a little longer if desired.
Top however you like (sour cream, grated sharp cheddar, onions), and
serve. Good with rolls or hot cooked rice, but especially yummy with
cornbread! Leftovers freeze well.
It's a very good soup, and versatile in the type of sausage and
seasonings you choose - kick up the heat with peppers, hot sausage
and/or hot salsa instead of some of the tomatoes, or add Italian
seasonings for a different flavor. Of course you can make it in a big
pot on top of the stove instead of the crockpot, and you can always make
a faster version by using canned black beans.
Hope you enjoy it!
Diva

[sweetchild]

I did this-- and also even made a COOL easy skillet lasagna ( I used
narrower noodles bc I had them around-- I forget their name but 1/2 the
width of regular lasagna.. you can use reg lasagna in this recipe) and it
was fine!

...think of stuff like hamburger helper and how they also cook the noodles
in with the concoction..same idea....

Peggy

Post by D***@webtv.net
Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.
Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!
Diva

[sweetchild]

I didn't mention this clearly but mine were NOT the no-boil noodles--they
look like rubber to me....I used just cheap ol' traditional UNCOOKED
noodles and I have also made lasagna in the oven with regular width
lasagna noodles-- it is even easier layering them as you do not have to deal
with annoying floppy noodles!! I have also done this with MANICOTTI and
LARGE shells-- keeping them extra wet and saucy is the KEY... imagine the
ease not dealing with parcooked shells and manicotti which would always RIP
on me when I was stuffing the ones I boiled ala dente 1st...
Deff keep an eye on the sauce content as the uncooked noodles tend to
absorb more juice to plump up--it is soo easy this way!!
Peg
~~~~~~~~~~~~~~~~

Post by sweetchild
I did this-- and also even made a COOL easy skillet lasagna ( I used
narrower noodles bc I had them around-- I forget their name but 1/2 the
width of regular lasagna.. you can use reg lasagna in this recipe) and it
was fine!
...think of stuff like hamburger helper and how they also cook the noodles
in with the concoction..same idea....
Peggy

Post by D***@webtv.net
Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.
Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!
Diva

[New Leaf]

Post by D***@webtv.net
Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.
Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!
Diva

Just make sure all the noodles are covered with sauce and it works
fine. I use no-fat cottage cheese in mine, which tends to get a bit
runny when it heats up, so not cooking the noodles absorbs the extra.

Viv

[val189]

I tried them and thought they stunk, but can't remember why. Save
your money and go the traditional way. Tip: after you've let the
noodles drain a bit, lay flat on aluminum foil for easy handling.

I always make a couple of individuals from the tail end of noodles you
cut off which don't fit your baking dish. Cook's treat!!

I have a skillet lasagna recipe if interested - but it uses the tradish
noodles too.

I just reread your post and realize what you're trying to accomplish.
Not sure if this would work. I leave my aforeposted notes for anyone
tempted to try the noboil noodles.

val

[Stormmee]

I would like the skillet recipe and can strongly recommend the no fat
ricotta if you can get it, Lee

Post by val189
I tried them and thought they stunk, but can't remember why. Save
your money and go the traditional way. Tip: after you've let the
noodles drain a bit, lay flat on aluminum foil for easy handling.
I always make a couple of individuals from the tail end of noodles you
cut off which don't fit your baking dish. Cook's treat!!
I have a skillet lasagna recipe if interested - but it uses the tradish
noodles too.
I just reread your post and realize what you're trying to accomplish.
Not sure if this would work. I leave my aforeposted notes for anyone
tempted to try the noboil noodles.
val

[val189]

Post by Stormmee
I would like the skillet recipe

I'll post it on a sep. thread as soon as I recall what cookbook it's in.

[Stormmee]

thanks, Lee

Post by val189

Post by Stormmee
I would like the skillet recipe

I'll post it on a sep. thread as soon as I recall what cookbook it's in.

[Kari Whittenberger-Keith]

I do it all the time. Make sure to use plenty of sauce and ricotta mix (to
make sure noodles are fully covered) and/or add a 1/2 cup or so of water at
the beginning of the cooking. It may take a bit longer to bake (test with
a knife to be sure), but I've never had the noodles be undercooked. The
other thing you can do is use fresh pasta sheets; those work really well as
well.

It is so much easier than precooking the noodles.

Kari

Post by D***@webtv.net
Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.
Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!
Diva

[Stormmee]

what is a pasta sheet? lee

Post by Kari Whittenberger-Keith
I do it all the time. Make sure to use plenty of sauce and ricotta mix (to
make sure noodles are fully covered) and/or add a 1/2 cup or so of water at
the beginning of the cooking. It may take a bit longer to bake (test with
a knife to be sure), but I've never had the noodles be undercooked. The
other thing you can do is use fresh pasta sheets; those work really well as
well.
It is so much easier than precooking the noodles.
Kari

Post by D***@webtv.net
Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.
Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!
Diva

[New Leaf]

Post by Stormmee
what is a pasta sheet? lee

It's a large piece of uncut, rolled out pasta dough and then you can
cut your own shapes. It's great for making homemade ravioli.

Viv

[Stormmee]

thanks have never seen this is it in frozen or on shelf at the grocery? Lee

Post by New Leaf

Post by Stormmee
what is a pasta sheet? lee

It's a large piece of uncut, rolled out pasta dough and then you can
cut your own shapes. It's great for making homemade ravioli.
Viv

[New Leaf]

Post by Stormmee
thanks have never seen this is it in frozen or on shelf at the grocery? Lee

Post by New Leaf

Post by Stormmee
what is a pasta sheet? lee

It's a large piece of uncut, rolled out pasta dough and then you can
cut your own shapes. It's great for making homemade ravioli.
Viv

As Kari says, if you have a machine, that's how they come out. If you
don't have a machine, you can buy them at places such as Italian
grocery stores, which is where I have bought them.

Viv

[Stormmee]

thanks, Lee

Post by New Leaf

Post by Stormmee
thanks have never seen this is it in frozen or on shelf at the grocery?

Lee

Post by New Leaf

Post by Stormmee

Post by New Leaf

Post by Stormmee
what is a pasta sheet? lee

It's a large piece of uncut, rolled out pasta dough and then you can
cut your own shapes. It's great for making homemade ravioli.
Viv

As Kari says, if you have a machine, that's how they come out. If you
don't have a machine, you can buy them at places such as Italian
grocery stores, which is where I have bought them.
Viv

[Kari Whittenberger-Keith]

Lasagne noodles come in three to four inch wide "sheets." I don't know why I
only use that term for fresh lasagne noodles. Maybe it's because when we make
them fresh we don't bother to cut them down, so the sheets are six inches
wide--the width of our pasta machine.

Kari

Post by Stormmee
what is a pasta sheet? lee

Post by Kari Whittenberger-Keith
I do it all the time. Make sure to use plenty of sauce and ricotta mix

(to

Post by Kari Whittenberger-Keith
make sure noodles are fully covered) and/or add a 1/2 cup or so of water

at

Post by Kari Whittenberger-Keith
the beginning of the cooking. It may take a bit longer to bake (test with
a knife to be sure), but I've never had the noodles be undercooked. The
other thing you can do is use fresh pasta sheets; those work really well

as

Post by Kari Whittenberger-Keith
well.
It is so much easier than precooking the noodles.
Kari

Post by D***@webtv.net
Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.
Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!
Diva

[Stormmee]

thanks, Lee

Post by Kari Whittenberger-Keith
Lasagne noodles come in three to four inch wide "sheets." I don't know why I
only use that term for fresh lasagne noodles. Maybe it's because when we make
them fresh we don't bother to cut them down, so the sheets are six inches
wide--the width of our pasta machine.
Kari

Post by Stormmee
what is a pasta sheet? lee

Post by Kari Whittenberger-Keith
I do it all the time. Make sure to use plenty of sauce and ricotta mix

(to

Post by Kari Whittenberger-Keith
make sure noodles are fully covered) and/or add a 1/2 cup or so of water

at

Post by Kari Whittenberger-Keith
the beginning of the cooking. It may take a bit longer to bake (test with
a knife to be sure), but I've never had the noodles be undercooked.

The

Post by Kari Whittenberger-Keith

Post by Stormmee

Post by Kari Whittenberger-Keith
other thing you can do is use fresh pasta sheets; those work really well

as

Post by Kari Whittenberger-Keith
well.
It is so much easier than precooking the noodles.
Kari

Post by D***@webtv.net
Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.
Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!
Diva

[Kari Whittenberger-Keith]

Lasagne noodles come in three to four inch wide "sheets." I don't know why I
only use that term for fresh lasagne noodles. Maybe it's because when we make
them fresh we don't bother to cut them down, so the sheets are six inches
wide--the width of our pasta machine.

Kari

Post by Stormmee
what is a pasta sheet? lee

Post by Kari Whittenberger-Keith
I do it all the time. Make sure to use plenty of sauce and ricotta mix

(to

Post by Kari Whittenberger-Keith
make sure noodles are fully covered) and/or add a 1/2 cup or so of water

at

Post by Kari Whittenberger-Keith
the beginning of the cooking. It may take a bit longer to bake (test with
a knife to be sure), but I've never had the noodles be undercooked. The
other thing you can do is use fresh pasta sheets; those work really well

as

Post by Kari Whittenberger-Keith
well.
It is so much easier than precooking the noodles.
Kari

Post by D***@webtv.net
Just a question for you great cooks out there. I want to try to make
lasagne without cooking the noodles first, and I've heard you can do
that without having to buy the special no-boil noodles, but just to use
the regular lasagne noodles, making sure they're thoroughly covered with
sauce.
Anyone had good luck with this? Do you add more sauce, or maybe add
just a little water? Need to increase the baking time? Any advice is
much appreciated, thanks in advance!
Diva