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Food/Recipes

lasagne sheets -cook first or not?

24 replies

TracyK · 01/05/2009 17:22

Picked up a packet of lasagne sheets from Asda. It doesn't say 'no cook' on it - but it doesn't reall tell you how to make lasagne with it iykwim.

It just says cook in boiling water for 10 mins and serve immediately.

So should I cook it maybe for 5 mins and then oven cook the whole lasagne for 30?

OP posts:
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FabulousBakerGirl · 01/05/2009 17:23

I use dried when I make lasagne and don't cook it first.

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norktasticninja · 01/05/2009 17:28

They cook perfectly in the lasagne, they'd go far to soft and squishy if you cooked them in boiling water first.

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Poledra · 01/05/2009 17:28

I don't precook dried lasagne either, but I do cook the whole dish for quite a long time at a low heat (~2 hours at Mk 4).

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Blondeshavemorefun · 02/05/2009 13:28

i never pre cook sheets first

but i do cook in oven for 45mins on 180

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Bucharest · 02/05/2009 13:30

Don't pre-cook them. The dried in packets will take about 30 mins in hot oven...the fresh a bit less.

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3littlefrogs · 02/05/2009 13:34

I don't cook them either. I precook the meat sauce, wipe a little olive oil over the base of the dish, line with the dried sheets, cover with a layer of sauce, add another couple of sheets, another layer of sauce, another couple of sheets, then cheese sauce on top of that.

Add a crunchy cheese and breadcrumb topping, and bake in a moderate oven for about 30 - 40 minutes.

I make the meat and tomato sauce quite "sloppy" IYSWIM.

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Bucharest · 02/05/2009 13:35

Me too- sloppy sauce and mix the bechamel in with it/
Just finished yesterday's leftovers actually- even better the day after as there are all the burnt cheese bits...

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scienceteacher · 02/05/2009 13:35

I think if the instructions tell you to boil them for 10 minutes, then they are not the no cook ones.

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lljkk · 02/05/2009 13:35

Sheets below the top layer don't need precooking, ime. But I like to steam the top layer sheets first or even quickly dip them in boiling water. Usually I just lie them on top of the veg we always steam for tea or over the mince and leeks that I saute to add in as a lasagne layer. I also make sure that I layer cheese and pour the tomato sauce over the top of the top lasagne layers. I have my own way of making lasagne, though, that doesn't involve making cheese sauce or whatever the recipe on the pack says.

If I just put dry sheets on top they wouldn't soak up enough fluid to become edible. Mine only goes into the hot oven for about 15-20 minutes typically. Sometimes when I take the lot out the top corners still are dry, and I just sort of fold them over into the juices to soak up a bit before serving.

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lljkk · 02/05/2009 13:37

Ooh, that's a bit of obvious thinking sci'teacher!

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Blondeshavemorefun · 02/05/2009 13:38

3littlefrogs-so you have sheet on bottom 1st?

i normally mince,pasta, white/cheese sauce, mince,pasta sauce

never tried with sheet at bottom - guess that stops lasagne collasping when you serve it?

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3littlefrogs · 02/05/2009 14:35

I do find it sort of holds it together - although there is still a little bit of leakage from the sides.

Mind you - it is out of the dish and into their stomachs so fast, it doesn't really matter!

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ShowOfHandsNoLongerKissesKunes · 02/05/2009 14:36

Oh always put pasta first, holds together better!

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FabulousBakerGirl · 02/05/2009 14:37

I don't precook even the ones that tell me too.

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Bucharest · 02/05/2009 14:50

Me neither. (and neither do the Italians I'm surrounded by) (my theory is that the pre-cook ones are "designed" for foreign buyers who maybe like their pasta a little less "al dente")
I don't soak aubergines either.

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BecauseIveSnuffedIt · 02/05/2009 14:53

Buitoni used to be one of my clients, and I was told by them that you don't need to cook lasagne - whether it says no cook or not.

The trick is to make the sauce(s) you're using a bit runnier than usual. Then cook the lasagne for a minimum of 35-45 minutes.

It's actually even better if you cook it the day before you want to serve it.

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lljkk · 02/05/2009 20:54

Smear olive oil on bottom of dish if you layer lasagne sheet at the very bottom, else it sticks ime.
I also smear olive oil all around the sides of the dish and layer lasagne sheets against all the sides, too.
Is that weird?
See, I told you I don't follow instructions on the box.

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booyhoo · 03/05/2009 18:01

lljkk does that help it all stay together, like a parcel?

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Colonelcupcake · 03/05/2009 19:19

I have never cooked the lasagne sheets before assembly

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lljkk · 04/05/2009 08:12

I think so, booyhoo, although I can't remember ever trying to make lasagne without lining the sides with pasta sheets, so maybe I haven't had enough test runs to judge. It just seem logical to me to layer around the sides, too, my layers of non pasta are kind of fat ones.

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purepurple · 04/05/2009 08:17

DH insists on dipping the lasagne sheets in a bowl of very hot water, he says it softens them and so takes less time to cook in the oven

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rebeccala9 · 22/04/2015 15:30

I used to put the lasagne sheets in without cooking but I found each time the pasta was still hard after cooking in the oven. I now put them in a bowl of boiling water and leave them in there for 5 minutes, they are not completely cooked but softer, they are a bit tricky to separate as they stick together when in the boiling water, but definitely worth it.

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ak68 · 05/10/2017 14:05

The idea is to soak one sheet at a time, adding a sheet at the bottom before layering also works wonders... enjoy.

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WeirdnessOfDoom · 06/10/2017 21:39

I usually make my lasagne fresh meaning that I assemble it when both sauces are still hot.I usually prepare it around the lunchtime and leav e it on the worktop till it goes to the oven.45 mins covered at 170-180 degrees, 10-15 mins uncovered at 180-200. Works fine everytime.

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