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Denise, I use them regularly for my Chicken Cordon Blue Lasagna. I usually make a full recipe - assemble in two dishes, freeze one and bake one. I do not parboil the noodles. The sauce I use is a thick bechemel with parmesean and parsley. I add more sauce than I probably usually would, because the noodles absorb more of the sauce as they cook. I also cook a little longer than the original recipe called for - I cook at least and hour to 1 1/4 hours - the originally recipe called for 45 min.
The frozen one, gets thawed in teh refer, then cooked as normal. It comes out great, but maybe even a little dryer than the fresh cooked one - not dryer, just a little less sauce and it settles a bit more.
I have not had any problems with the noodles. We actually like the thinner, flat noodles better.
I don't think I would parboil the noodles, I would not add water to your dish, you might just layer in a little extra sauce to accomodate the noodles soaking up the sauce during sitting and cooking. ( one exception - if you need to press down on the dish to really get the layers in, then you may want to barboil - if you pressed on the uncooked ones, they would break.)
It is lasagna - it will be great. I think the biggest mistake for lasagna, is not letting it sit after cooking so it doesn't just fall apart when you cut and dish.
Erin
Mom to three wonderful 7th graders!
The time is flying by.