On 2016-01-08 12:13 PM, sf wrote:

> 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.
>


Catelli makes "Smart Pasta" that is made partially with whole wheat and
it is pretty good. I have been using it for about 5 years.