In article >,
Evelyn > wrote:

> On Fri, 10 Feb 2012 11:51:33 -0800, "Cheri" >
> wrote:
>
> >"Evelyn" > wrote in message
> .. .
> >> On Thu, 09 Feb 2012 21:12:16 -0500, Peppermint Patootie
> >> > wrote:
> >>
> >>>In article >,
> >>> Susan > wrote:
> >>>
> >>>> I've been spoiled by the Barilla no boil lasagna noodles that
> >>>> Evelyn tipped me off to years ago, they're tender and very thin and
> >>>> light, like fresh pasta.
> >>>
> >>>Susan, are these just "Barilla" not some subcategory like whole grain or
> >>>the like?
> >>>
> >>>PP, feeling some lasagna coming on
> >>
> >>
> >> You buy them in the pasta section of the store, and they come in a
> >> small flat box. They are made by the Barilla company. I don't
> >> believe they come in a whole grain variety yet, but it is of course,
> >> possible. They are thin, require no cooking at all. You just place
> >> them in your pan and add your ingredients, layered up as usual. They
> >> soften while baking in the oven.
> >>
> >> Evelyn
> >
> >I bought some today, am going to try them on V-Day. I had never heard of
> >them before this thread.
> >
> >Cheri
>
>
> I have tried the other brands and they are awful. These are the best.
> You are going to love the ease.
>
> Evelyn

I made lasagna at Christmas with some very nice no-boil noodles. I
wonder if that was Barilla. I don't remember. It was amazing lasagna,
though. I stretched some sweet Italian sausage with grass-fed
free-range ground pork seasoned with garlic and fennel seed. Lots of
fennel. :-) And two thick layers of ricotta. Yum.

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm