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celiac-mommy

Lasagna Noodles

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I want to make lasagna tomorrow. I have a great recipe, but long for the days I could use no boil noodles. Can I do this with the tinkyada (sp?) noodles? Has anyone tried this? I love lasagna but hate boiling the noodles..... <_<

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de boles makes a no-boil noodle, and it's passable (even to serve to non-celiacs :P), but it's not as good as doing a pre-cook with tinkyada (which doesn't appear to have a no-boil option). I'd have some of both on hand, and use the de boles when you're more pressed for time (or lazier! ;) ), and the tinkyada when you're feeling pickier. :D

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I've be gluten-free a long time and never have made lasagna since I've been gluten-free. What's timely about this post is that I was at Whole Foods the other day and bought Tinkyada lasagna noodles!

When I was eating regular noodles before celiac, I'd use regular noodles and pretend they were no boil. I'd make the whole concoction a lot more watery. So I'd mix the red sauce with a bit of water and put it all together like that. I'd check it about 3x during cooking to see if it needed a bit more liquid and add if necessary.

The lasagna never fell apart this way and the noodles took on a lot of flavor. However... I've never done it with gluten-free noodles but I'm not sure why it would be any different?

Has anyone tried this?

Susan

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Hey celiac mommy,

I have made this recipe a few times and it always comes out great. I posted it a while ago and some people tried it without the 1/2 cup water (just used sauce) and they said it came out great that way too.

Heres my recipe:

1/2 pound ground beef or turkey

1 Large onion diced

1 clove of garlic

2 jars of spaghetti sauce (13oz)

1/2 cup water

1 tsp basil

1 tsp parsely

1 container 15 oz ricotta cheese

2 cups mozzarella cheese

1 cup parmesan cheese

1 egg

salt and pepper to tase

Tinkyada lasagna noodles (1 box)

Cook ground meat, add onions garlic and spices. When lightly browned add in both jars of spaghetti sauce.

In separate bowl combine ricotta, parmesan cheese, 1 egg, salt and pepper.

Put 1/2 cup water in bottom of lasagna pan with about 1/4 cup sauce, then layer noodles as you would normally, except they are uncooked. I layer noodles, ricotta mixture, sauce, noodles ricotta mixture, sauce, noodles, sauce, extra cheeses on top

Top with extra mozzarella chesse and parmesan cheese and sauce.

Cover tightly with foil. Bake at 350" for 45 minutes. Remove foil and bake an extra 15 - 20 minutes.

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I have made lasagne with the Tinkyada noodles precooked and not. When I precooked, I thought it tasted just great but my noodles were falling apart. When I did not precook, I thought it tasted just great but the whole thing was just a little too dry. I had added a little extra water (perhaps 1/2 cup) but I make my sauce and it is a little on the thick side (thicker than the jar sauces). Next time, I'll probably add 1 cup of water. No boil is definitely less labor intensive!

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Heh, all of this is a good point - it greatly depends on your lasagna recipe! :)

My 45 minute cook time veggie lasagna without cheese really can't support no-boil noodles. :D

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Thanks everyone! I'm going to make it tonight and try my recipe with the extra 1/2 cup water, I always add extra sauce, so hopefully I'll be OK.

You're all the best! I REALLY appreciate all of you, every day!

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I never cook the noodles before hand and I have used all different brands of noodles. I just put a layer of sauce on the bottom of the pan and then just layer it starting with the noodles. I actually like to do this as I can spread the ricotta cheese on the noodles and it is always so much nicer. Sometimes, if the sauce seems a little thick I add a scant 1/2 cup of water on the bottom. I always tent aluminum foil over the lasagna (it keeps the cheese from getting crisp) and I think that sort of keeps the moisture in. I cook it at 375 for about an hour or if I have lots of layers, I cook it longer and then I always let it rest for about 15 minutes before cutting. The only thing that you have to remember when cooking lasagna this ways is to have a nice thick layer of sauce over the last layer of noodles. Make sure the cheese goes to the edge of the pan. If the noodles aren't covered completely, they can get crisp. By never cooking the noodles and using premade sauce, this becomes an easy dinner. I am one of these cooks who seldom follows a recipe so I am sorry that the amounts are not precise!

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I used the De Boles no cook noodles to make lasagna for the first time this weekend. It turned out rather well. I'm very happy with the product, and 45 minutes worked perfectly. The noodles had a nice texture. I was kind of dreading it because the other types of rice noodles I've used tend to have a toughness to them if not well cooked. But this was perfect.

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