One of my most favorite dishes is lasagna BUT I always hated to parboil the noodles. Luckily for me, long before
the no boil lasagna noodles came out on the market, I learned of a way to make my lasagna without having to parboil the noodles. Till this day, I will not spend the extra money on the no boil noodles – that just isn’t necessary. You can do the same too.
If you’re building a lasagna using a 9×13 pan you’ll need to use an additional cup of sauce. If you prefer your lasagna to be saucier – then you’ll need to use at least two cups, or thin the sauce with water. I prefer not to thin the sauce with water as I make my own sauce and I want that Italian flavor to be full. The reason for the extra sauce is because the noodles will pull the liquid from the sauce to aid in cooking them.
Now all you have to do is build your lasagna. Start building it by layering extra sauce on the bottom of the pan – not all of it, but about a third of it. Then continue to layer your ingredients adding extra sauce to each layer. When you’ve completely built your lasagna cover it tightly with foil(very important) and put it in the oven to bake. I also spray the foil with a non-stick spray. You will need to let it bake an additional 15-30 minutes longer than normal. Once it comes out of the oven I always let mine stand a few minutes before I uncover it. I then remove the cover and serve.
I’ve never had any trouble with the noodles not cooking. I have however made the mistake of not using enough sauce but that was my own fault. That time – I decided I was going to make this HUGE pan of lasagna and didn’t have enough sauce to start out with. A lesson learned.