On 11/22/2020 6:05 PM, Graham wrote:
> On Sun, 22 Nov 2020 13:53:20 -0800 (PST), Bryan Simmons wrote:
>
>> You can do the no boil thing with the regular noodles, but you have to bake it longer, so I paid the same price for a 12 oz. package of no boil as for a 16 oz. of the regular. I prefer lasagna made with 4% milkfat cottage cheese to that made with ricotta.
>>
>> --Bryan
>
> But the no-boil variety are significantly thinner, which I prefer.
>
I've never tried the no-boil lasagna noodles. Maybe one of these days;
I have a package of regular ones in the pantry I would need to use up
first. I honestly couldn't tell you if they are exceptionally thick. I
haven't made lasagna in years.

I do plan to make your seafood lasgana. When I found fresh sole fillets
at the supermarket (it's a rare thing in the Southern US) and had Sole
Piccata in mind, I also said to myself "I need to set aside a sole
fillet for Graham's seafood lasagna recipe." I'm sure the regular
lasagna noodles will work fine.

Jill