If I make lasagna with fresh pasta

[spinbaby]

Do I COOK the pasta first? I've got recipes that cook it first and one that does not.

[NMDemDist2]

1. i wouldn't but make sure there's enough liquid for the pasta to absorb

so the lasagna isn't dry

the real Italian cooks will be along shortly I'm sure to give the correct answer

:hi:

[Arkansas Granny]

2. I've never used them, but I've seen lasagna noodles that are meant to be used

uncooked. My son made some lasagna using them a couple of weeks ago and it really turned out fine. The noodles weren't overcooked and they absorbed much of the liquid from the sauce so the layers held together better when served.

[Rhiannon12866]

11. I've also used that type of noodles, as well as just not cooking dry noodles, though I usually cook

them first. It's been awhile, but what I remember is that it's important to have enough liquid in the dish, so that they'll steam cook, and to seal it really well with foil. It also takes longer with the dry noodles, at least 40 minutes, I think. :-)

[Lugnut]

23. That's why I don't cook them.

I put sauce on the bottom before I put the lasagna in for the first layer. As I layer it I put a generous amount of sauce on each layer and cheese mixture and lasagna. I like that the stuff holds together.

[The empressof all]

3. If you are making a classic red sauce lasagna use it uncooked

I probably would use it uncooked with a white sauce as well. Just don't make your layers too dry. You also might want to cover it the first 15 or 20 minutes of baking to keep the moisture in the pan.

[wakemeupwhenitsover]

4. I use it all the time & I don't pre-cook it.

I've never had a problem with it turning out too dry either.

[spinbaby]

5. Thanks

I've never done this before and was half afraid that uncooked pasta would just turn to mush in the lasagna. Recipes seem to go both ways, so I couldn't decide.

[LibertyLover]

6. I've always cooked the noodles

when making lasagna, but I have seen recipes that call for using uncooked noodles. One of these days I'll get brave enough to experiment making it with uncooked pasta. Heaven knows - it would be easier.

[Stinky The Clown]

7. With fresh pasta, no need to cook

I assume you're making your own pasta. Don't roll it too thin. The moisture in the rest of the ingredients will make the pasta just right.

[mtnester]

8. Watched this last week on Top Chef and she did cook the noodles first

sigh...Top Chef consumes me when the season is on.

[spinbaby]

9. I made it last night

I didn't cook the noodles and came out with very standard lasagna-like results. Maybe either way works :shrug:

[mtnester]

10. Tasty is tasty

the individual casserole she made was yummy looking...I hope yours was good eats too!

[NMDemDist2]

12. did you add a lot of additional liquid? n/t

[wakemeupwhenitsover]

13. why is everyone insisting that you have to add additonal liquid?

fresh pasta already has liquid in it. that's why it's fresh; it hasn't dried out.

[spinbaby]

14. Actually it was a bit on the dry side

That fresh pasta sopped up a lot of liquid.

[NMDemDist2]

15. that's been my experience too. fresh just absorbs all the juice (and flavors)

of the sauce. it's a good thing!!

but a bit of extra liquid seems necessary IME

[wakemeupwhenitsover]

16. I've never had that problem. Maybe the recipe I use?

I dunno. :shrug:

[NMDemDist2]

17. i find if I make the sauce with stewed tomatoes it's no problem

if I just use jarred sauce or paste based sauces, they don't have enough available liquid and the lasagna turns out a bit dry

:shrug:

I need to do another batch soon, I pulled the last batch out of the freezer a couple days ago and it's so darn good

:bounce:

[wakemeupwhenitsover]

18. that's probably it. i don't use jarred sauces. i also do the

layer of ricotta mixed with an egg & parmasagne cheese & that's pretty wet.

[The empressof all]

19. I think that's probably your trick for getting it right

I think the liquidity and amount of your sauce and the "looseness" of your cheese raise the moisture content of the dish. It's the gestalt of the ingredients that makes the whole thing delicious. I once made a lasagna and didn't do the layering in the same way I normally do and we all thought it tasted "different". Go figure! All this lasagna talk though is making me hungry for one now...I've gotta go check to see if Dreamfields makes a lasagna noodle.

[NMDemDist2]

20. I whip EVOO into the ricotta

and I know you'll spank me but I mix it with cottage cheese and garlic so it's pretty wet too...

:hide:

[wakemeupwhenitsover]

21. cottage cheese? i'm telling on you.

:rofl:

[The empressof all]

22. I've been known to smush some cottage cheese in the food processor

It's a great way to stretch the more expensive Ricotta and adds an interesting tang. I wouldn't put garlic in with the cheese though. That goes in the sauce only. I also like to add a thin layer of pesto to my red lasagna, especially if I'm making it with ground turkey....But I love the Basil....