I love Lasagna, and I always use the noodles that you do not have to cook

I use the noodles that you have to boil, I make my sauce with hamburger meat, a can of tomatoes, tomato paste, onions, green peppers, mushrooms, fresh garlic, oregano, celery salt, and when I layer the lasagna, I put mozzeralla cheese over each layer of noodles.

I don't think I have encountered the type of noodles that you do not have to cook. Anyway, my mother makes great lasagna. I love it. Yummy!

I've been afraid to use the non boil noodles! It has seemed that it wouldn't work right! But now maybe I'll have to try them! My lasagna is a lot like yours.. this reminds me to put the lasagna ingredients on my grocery list, cause my daughter said she's make it if I bought the stuff.. and that was three weeks ago! what am I thinkin'?! A night off from cooking! I think I'll get her the new noodles, and she can try them out first!

I dont make it

I use the boil noodles and make my own sauce with extra spices as I like alot of flavor. Ground beef for sure and some ricotta cheese and lots and lots of mozzarela and parmasean cheese I mean lots I love mine cheesy.

Reading your thing about pasta has made me in the mood for it. Tomorrow if I have time I think I will need to take out the ingredients for the dish. I bought some cream today so I guess I could use that as the bechmel sauce on top yeah provided I had the cheese on top of it to brown. I don't know but I will give it a go tomorrow. I usually just make a bolognese sauce and add any kind of pasta into a dish and then add the sauce. Then either make that white sauce that goes on top fresh from scratch or just add cream and cheese to seal it off. I do try to make certain things simple because to be honest with you I don't have that much time on my hands some days and I have to be motivated enough too. I can understand why many people look for easy alternatives. Who wouldn't right. I am glad that they are out there.

I have only made lasagna a couple of times. I thought at first it was too hard to make so I have only been making it recently. I use ricotta cheese and boil the noodles. I use canned tomato sauce and Italian spices (basil, oregano, garlic) and mozzarella cheese. It turned out pretty good. My husband liked it.

I love lasagna too and I am getting so hungry. I have answered alot of food discussions tonight, LOL. I make mine pretty much just like yours but I always have to cook my noodles first. I have to boil them. I use spaghetti sauce.

I made Lasagna 2 nights ago and i really love it...I do not make my noodles,i just use the regular Lasagna noodles nad i don;t cook them..I line my cassarole dish with the raw Lasagna noodles, and i put the cooked hamburger meat,and i use prego or spagetti sauce and cheese and layer it all and top it with the grated cheese ,i usually add about a i half cup of water and oregano and basil and bake it for about one and half hours..The noodles cook while the Lasagna is cooking,and it is really good..I got that recipe from someone here on mylot,i always cooked my noodles but you really don't have too....it will cook all together

It has been a while since I made lasagna, but next time I make it, it might be made this way: Matzo Lasagna 2 each small to medium sized zuc and squach, chopped and sauted in olive oil with an onion or two and a Tbs each of dried Oregano and Basil. Some Black Pepper and Salt as well. 1 lb Ricotta Cheese Parmesean Cheese 2 lbs Mozarella, shredded 6 Matzos, soaked in water, like Manischewitz better than the other brand. 2 Jars Marinara, found Bertolli's Marinara sauce to be very good. Start with a covering of marinara in the bottom of the pan, larger than 13x9 because this makes a lot!! Lay 2 matzos side by side in the marinara sauce. Spread some ricotta to cover matzos, add some veggies, cover in cheeses. Then more marinara and then repeat with two more matzos and so on. Cover top in marinara and mozarella cheese. Bake in preheated oven, 350 degrees for about 35-40 minutes or until top is melted and starting to brown a little. Should be puffy and bubbly. This is a copy I got from a friend, so I haven't tried it yet, but with Passover just around the corner, I might make it this year..

I also love lasagna.. anything that is easy for me to cook.. because i dont want to go on a long process step by step just to eat my favourite pasta.

I have never made lasagna but my daughter made it last week. I watched how she made it, since I really didn't know how, and it is very easy to make. Only thing is she put the noodles in it raw, not cooked, and when it was all cooked the needles were a little hard. It was cooked long enough, over 2 hours, so I think it was the noodles she was using. They were cheap dollar store noodles. Also you say something about noodles that have to be boiled, are you saying they should be boiled before they are put into the lasagna? Is that what she did wrong? Put them in raw?

I love lasagna too but always dreaded allthe work as I had the kind you had to boil. Is the kind youdo not have to cook readily available in any grocery store? I have not seen it but would love to use it. Ialso use tomato sauce and lofat mozzarella and tons of oregano and thyme and basil . so nexttime i am in the grocery store I will look for the kind you do not have to boil.

I always use lot of mozzarella and ricotta. Why do you think it has to be used the same day? As for the noodles, I learned a neat trick a couple years ago. You don't have to boil the regular noodles either! Just make your sauce a little thinner (meaning a little more watery than you'd normally like it) and make sure there's plenty of it, and cover the pan with aluminum foil when baking. When you take it out of the oven, let it set for at least 10 minutes before cutting to serve. The noodles will cook plenty in the sauce, and it won't be near as messy when cutting if you let it set for a bit first.

My lasagna is made the old-fashion way, boil the noodles and I only use homemade sauce using tomatoes from my garden. I include green peppers, onions, mushrooms, italian sausage AND ground beef or venision along with low-fat ricotta cheese and mozzarella with fresh-grated pamison/romano cheese sprinkled on top.

I make mine from scratch with my own sauce when I have the time. The guys at home now like Ragu just as well, so I don't know what I'll do next time I make it for them. I use low fat stuff if I'm having diet twinges. It doesn't seem to change the taste too much and I feel less guilty loading up. I also like lasagna best the second day after it sits in the fridge overnight and I heat it up.

I haven't made lasagna in years. But I have made what I call lasagna rolls which I haven't made in a while either. But I boil the lasagna noodles and then spread ground beef coated with spaghetti sauce on them and then roll them up. I then top it with the remaining spaghetti sauce and top with cheese.

I don't pay extra for the no-boil noodles because I use a trick my friend Dixie taught me; she just adds about half a cup of water to her sauce, then after putting the dish together she covers it with plastic wrap and refrigerates overnight, then bakes as usual the next day. Your noodles asbsorb the water overnight and turn out just fine, and you save the extra pennies on the noodles. This can also be frozen-I always make up two dishes of lasagna, freeze one and bake one. It's really, really nice to know I have a great, hearty, homemade meal ready to pop into the oven or to share.

I don't make I buy the kind in a box.