"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : >
> : >
> : > I cover the lasagna with foil for most of the cooking time, only
> : > removing the foil at the end to melt the cheese till bubbly. The
> : > sauce can be added separately by each person at serving time.
>
> : Not if it's the no boil. I have found the key to that kind is using
> waaaay
> : more sauce than I would want to.
>
> I thought you said they were parboiled already, but not yet soft. They
> should require far less liquid than if you had not cooked them at all.

I don't know. What I wound up doing was making a collar of heavy duty foil
and wrapping it around the pan very tightly. Then I used some regular foil
and put it over the top, fastening it to the other foil but not putting it
tightly. I didn't have enough sauce left to fully cover the top like I
wanted but I did cover the edges.

The thing is, this is the gluten free pasta. It does not cook or act like
regular pasta would. I have no experience with the gluten free no boil
pasta, but it was cooked enough to where many of the pieces literally fell
to shreds as I tried to pick it up with the tongs. I did get 5 noodles
intact and one with just a slight rip in it. So I used those. The rest
were thrown out. By then they were just a mess.

My only experience with the regular no boil pasta was many years ago. I
tried to make it for my husband who is Italian. He was not impressed when I
cooked it as directed and served him a square. The edges were all crispy.
I had made the sauce from scratch and I had no more of it. And he was
hungry! Luckily I lived near a store but I think in those days the only
jarred sauces were Ragu and Prego, neither of which were good in those days,
IMO. I had to use another whole jar of sauce over the top, making sure to
saturate the edges and baking it for about another 20 minutes. Then it was
edible.

This pasta I used last night is not a brand that I normally buy. We prefer
the Tinkyada. I am not sure where I bought it but I do remember finding
some gluten free pasta on clearance for a very good price and I bought it
because it was cheap. I won't be doing that again. Even if Angela has
outgrown her wheat allergy (we sent the tests in today), I will probably
still have to buy gluten free unless I can find some that it certified to be
free of eggs. Tinkyada is a good brand and it has never failed me. The
lasagna noodles are not no boil. But they work! So I will buy that from
now on, unless I get the really pricey stuff imported from Italy. At $8.99
for 4 servings it is something we only eat a two or three times a year but
IMO it is really worth it.