On Fri, 8 Jan 2016 12:24:45 -0500, Dave Smith
> wrote:

> 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.

Which is yet another brand I've never heard of and won't be buying via
Amazon.

--

sf