On 8 Jan 2016 16:27:22 GMT, KenK > wrote:
>
> "Julie Bove" > wrote in
> :
>
> > I can't remember the
> > brand name of the pasta. They were small, dried sheets of whole wheat.
> > Said no boiling required but that never seems to work for me. I
> > dropped them briefly in boiling water.
> >
>
> I use either whole grain or regular and I never boil. Never tried whole
> wheat. In fact, I can't recall ever seeing whole wheat lasagna pasta on the
> shelf.

Me either, but I do see it on Amazon and we know she internet shops.
<http://www.amazon.com/dp/B001UUNDOE/...sl_821a6ka6c_b

A long time ago, people where talking here about using regular lasagna
noodles as no boil and said they made their sauce more liquid to cook
them. I do that for regular no boil (Barilla). Not soupy, just a
little looser than I would otherwise and it turns out just fine.
Julie would probably have better luck with the whole wheat if she
increased the liquid and allowed it to cook a bit longer. Personally,
the thought of whole wheat lasagna noodles doesn't appeal to me, so
I'll never put theory into practice.

--

sf