On 2020-11-22 6:05 p.m., 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 never boil lasgana noodles. I will have to take your word on the
no-boil being thinner. It has been a long time since the one time I
tried them. I just use the regular pasta, thin the sauce a little and
cook it covered for an extra few minutes before taking the top off to
finish it. The pasta always turns out nicely.