On Sunday, November 22, 2020 at 5:22:28 PM UTC-6, 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.

With something like seafood, one wouldn't want to cook seafood for too
long. For beef, they seemed like a timesaver, but I found them
disappointing. I'll use up the rest as top noodles, but go back to regular
ones. I don't mind the minimal difference in cost, but they just weren't
right.

For seafood, you'll just have to skip the shortcut of not having to boil those
big things in a big pot.
>
> Jill

--Bryan