lasagne sheets -cook first or not?

[TracyK]

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?

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

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

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).

i never pre cook sheets first

but i do cook in oven for 45mins on 180

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

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.

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...

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

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.

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

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?

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!

Oh always put pasta first, holds together better!

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

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.

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.

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.

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

I have never cooked the lasagne sheets before assembly

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.

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

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.

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

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.