C. Depends on the sauce with it. The juicer, the less cooked, so the pasta absorbs the liquid. You don't want runny lasagna.
The "no cook" noodles are an option, tried it once, wasn't a fan. But that could just be me. I think they're pre-partial-cooked then dried or something. They're thinner. Kind of defeats the purpose IMHO, since who wants thin noodles for lasagna?
Seems like nobody (serious about their dishes) is a fan of the no-boil stuff.
And, many seem to swear by using completely uncooked noodles. That just
seems a bit dangerous. How can it be salvaged if they are TOO undercooked?
I'm kind of leaning toward a 5 or 6 minute boil. The rest of the stuff, piece of
cake.
The only "new" thing will be beef for the lower meat layer, and groundItalian sausage for the upper. (I've always just mixed 'em together.)
Need to find the apron.
^^ If you ever do the no-boil thing, make sure you use the right recipe. For that matter, make sure the one you use for the boil-one is the proper one too. The no-boil ones have more water in them for obvious reasons.
Good night lovely and handsome Snails
Goodnight Dale, Fran, Bear, snails........
