On Sun, 22 Nov 2020 18:22:21 -0500, jmcquown wrote:

> 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

I've ben getting the ingredients together for the xmas tradition but still
have to get more sole.