Hoggirl Posted December 31, 2008 Share Posted December 31, 2008 I am wanting to try out a new recipe for lasagna. It uses regular lasagna noodles (as opposed to no-boil), but they are not cooked ahead of time. After the lasagna is assembled, 1/4 cup of water is poured around the edges. It is baked covered for 45 minutes and then uncovered for 15 minutes more. Here is my question: Do you think I could assemble the whole thing ahead time EXCEPT for the pouring in a water and then do that right at the end before I bake it? Thanks in advance to all our culinary specialists! Quote Link to comment Share on other sites More sharing options...
Stacey in MA Posted December 31, 2008 Share Posted December 31, 2008 I imagine it matters WHEN you are going to cook it. I bet that would be fine if it were for the day or so in the frig. Even if you DID add the water, I still don't think it would matter. It really takes hot/boiling water to soften those noodles up, so it's not likely going to undo you. FWIW, I make a yummy crock pot lasagna that uses regular noodles, not cooked ahead, and added 1/2 c. water. It comes out great! It's not as "pretty" as one made in a pan, but ALMOST....and just as yummy! If you're interested for future reference, google crockpot lasagna.... GL! - Stacey in MA Quote Link to comment Share on other sites More sharing options...
Tammyla Posted December 31, 2008 Share Posted December 31, 2008 I do this all the time with my spinach lasagna and I don't buy special noodles. I just up the sauce and adjust the cooking time. The soaking in the refrigerator may effect your cooking time a bit, but other than that it should be fine. Yummy...I have no idea what I'm making for dinner. Lasagna sounds pretty good... Quote Link to comment Share on other sites More sharing options...
chai Posted December 31, 2008 Share Posted December 31, 2008 I do this all the time too. I prefer the regular noodles to the no-bake ones. I don't add water, but I make my sauce a little more soupy. I've kept it in the fridge for the day. I've also frozen it for baking later. Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted December 31, 2008 Share Posted December 31, 2008 I make lasagna with normal noodles that I have NOT cooked ahead of time. Nor do I add water or anything special. I have both made lasagna that I cook right away, and I have made lasagna to be frozen and heated later. It comes out just fine no matter what I do. I find I actually prefer making lasagna with uncooked noodles (as opposed to cooking the noodles ahead of time as I used to do years ago)--I prefer it because I get a firmer, less soupy lasagna. All of this to say that adding the water later should work fine, but I think your lasagna will be fine no matter what you do. Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted December 31, 2008 Share Posted December 31, 2008 Same here - no water, but I do put some sauce on the bottom of the baking dish and make sure all the noodles are well covered. You can make it ahead and refrigerate or freeze the lasagna - when you bake it, it will come out great. (IMO, lasagna is such a big project, I always make at least 3 at a time and freeze a couple to make it worth the effort :)) Quote Link to comment Share on other sites More sharing options...
~Tara~ Posted December 31, 2008 Share Posted December 31, 2008 I only make crockpot lasagna now. I add a little water to the sauce...some sauce on the bottom of the pan then double layer the UNcooked normal noodles. I assemble it all sometime Saturday and it sits in the fridge overnight. I pop it in the crockpot Sunday morning and turn it on low. It's done when we get home around 1 - 1:30 (4 hr on low does it) By all means Cynthia...assemble now, bake later :) Quote Link to comment Share on other sites More sharing options...
LaxMom Posted December 31, 2008 Share Posted December 31, 2008 I make lasagna with normal noodles that I have NOT cooked ahead of time. Nor do I add water or anything special. I have both made lasagna that I cook right away, and I have made lasagna to be frozen and heated later. It comes out just fine no matter what I do. I find I actually prefer making lasagna with uncooked noodles (as opposed to cooking the noodles ahead of time as I used to do years ago)--I prefer it because I get a firmer, less soupy lasagna. All of this to say that adding the water later should work fine, but I think your lasagna will be fine no matter what you do. Yup, my experience exactly, especially about the firmer product part. Quote Link to comment Share on other sites More sharing options...
Hoggirl Posted January 1, 2009 Author Share Posted January 1, 2009 Yea! It worked! After reading some of the answers here, I decide to omit the step of pouring the water around the edges before baking it. I assembled it this a.m. and then refrigerated it until tonight. The lasagna came out beautifully! I used regular noodles and did not cook them. AND, yes, it came out a firmer, better-looking, less slippery lasagna! Thanks for the encouragement to give this a go. Quote Link to comment Share on other sites More sharing options...
Nestof3 Posted January 1, 2009 Share Posted January 1, 2009 Yes, assemble it ahead of time. It actually works out better that way. Quote Link to comment Share on other sites More sharing options...
tibbyl Posted January 1, 2009 Share Posted January 1, 2009 I've been making lasagne with uncooked regular (not no-boil) lasagne for years. Yes, it should be fine to refrigerate a day or two prior to baking. Here's the recipe I use: 8 oz. lasagne noodles (usually 10 noodles) separated into 3 equal groups 1 lb ground beef (or 1/2 lb ground beef, 1/2 lb Italian sausage or ground turkey) Sauce Mixture: 26-32 oz. jar or can of prepared spaghetti or pasta sauce or make your own about 1 1/2 - 2 c. water to add to spaghetti sauce Cheese Mixture: 12-16 oz shredded mozzarella 15 oz whole milk ricotta 1/2 c grated Parmesan or Romano 2 eggs, whisked with fork a little fresh parsley or dried parsley some salt and pepper Brown and drain the meat. Add spaghetti sauce and water. Let simmer about 5 minutes. Mix together the items for cheese mixture in a big bowl. Divide into 2 equal parts. In a 13x9x2 pan, build layers as follows: 1 c. sauce spread across bottom of pan 1/3 of the noodles 1 1/2 c. sauce 1/2 of the cheese 1/3 of the noodles laid in opposite direction 1 1/2 c. sauce the other 1/2 of the cheese the last 1/3 of the noodles pour rest of sauce over top of noodles Cover with aluminum foil. Bake at 350 degrees for an hour. Remove foil and bake another ten minutes. Let sit about 15 minutes before serving. Quote Link to comment Share on other sites More sharing options...
tibbyl Posted January 1, 2009 Share Posted January 1, 2009 We also make macaroni and cheese without boiling the noodles. It has a different less creamy texture but the short cut is worth it and my kids say that the taste is as good as the old fashioned way (making white sauce on stove, adding cheese, cooking and draining noodles, mixing together and baking). 12-16 oz plain uncooked macaroni noodles 12-16 oz shredded sharp cheddar cheese about 1/3 - 1/2 stick of butter enough milk to cover salt and pepper Spray Pam in Corning Ware casserole dish. Cover and bake for about an hour at 350 or 375 degrees. Stir once or twice. You can experiment with getting a creamier texture probably by putting little sour cream in toward end of baking time or by mixing up with combination of undiluted cheddar cheese soup and real grated cheese. This is something to fall back on those days you're short on prep time. Counteract the carb overload by serving with a garden salad. Quote Link to comment Share on other sites More sharing options...
Hoggirl Posted January 1, 2009 Author Share Posted January 1, 2009 Your lasagna recipe is almost identical to the one I tried! I will definitely try out the mac & cheese shortcut! Thank you for posting these :) Quote Link to comment Share on other sites More sharing options...
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