Step 7: Add a Layer of Parmesan Cheese
Evenly distribute one-third of the shredded Parmesan cheese on top of the lasagna.
Although the outcome is somewhat different, I agree that it does work with noodles right out of the box. I’ve been making lasagna with boxed noodles for years. However, before assembling the lasagna, boiling them or even just immersing them in hot water for five minutes alters the texture of the noodles. It plumps it up. Unboiled noodles, while tender, are not as plump. Just gives it a slightly different texture. I also heard a chef on TV say something like this about lasagna noodles.
I recently spoke with a North Georgian restauranteur and award-winning chef. I have know him for more than 20 years. He claims that instead of using “no boil” noodles, he has always prepared lasagna with dry noodles. His lasagna is incredible; I’ve seen it served to groups that included a number of excellent chefs, and they were all very complimentary about it. So, I would trust him and his method. Additionally, according to him, it slices and holds its shape better when portioned for a big gathering.
My mother-in-law is from the old country, Sicilia. She showed me how to layer the noodles with ingredients after submerging them in boiling water for two minutes. Small amount of water added to the sauce. Chopped fresh spinach is another excellent addition to add color. Black olives are good too. Take it from the horses mouthe mother knows best.
I seem to recall that you had to use more liquid than usual and make sure the noodles were both above and below a moist layer. Additionally, you cooked everything for a fairly long time to allow everything to absorb (I want to say 350F for 1. 5 to 2 hours, though I usually just cooked it until a knife easily entered, at which point I placed it under the broiler to get it bubbly.)
I hate to be the life of the party, but using pasta in a baked dish without boiling it first doesn’t usually work out. Even freshly made pasta requires a brief immersion in hot water. This is due to the fact that cooking pasta aims to hydrate and plump each grain of flour rather than just making it soft. Your sauce won’t get that hydrated without boiling, even if it’s extremely moist. That’s not to say the pasta won’t turn out well; it just won’t taste as good. It is comparable to the difference between homemade and boxed Jello pudding. In connection with that, the majority of no-boil pastas undergo boiling during production before being dehydrated.
Step 6: Add a Layer of Mozzarella Cheese
Evenly distribute around one-third of the shredded mozzarella cheese over the lasagna you’re making.
