Several years ago I heard about a way to make lasagna without cooking the noodles. I don't know the particulars, but I'm thinking maybe all pasta could be baked instead of boiled. Has anyone made the boilless lasagna? It would save valuable water and we still have time to get more spaghetti and sauce. Thanks and God bless. Mary

-- Mary (SWEEP6@prodigy.net), December 08, 1999

Answers

Dear Mary-- Look on the back of your lasagna box. There are usually 2 recipies there and one uses uncooked noodles. It just takes more sauce. Pam

-- Pam (jpjgood@penn.com), December 08, 1999.

Your question made me want to experiment a little with a simple soaking of all kinds of pasta before cooking. Would such a soak cut down on the amount of water needed, or would the pasta get soggy? Has any one ever tried this?

-- Marianne (marianne@still.com), December 08, 1999.

Marianne,

After reading your question, I decided I'd try a few experiments today. Already finished one:

Least amount of water 1 cup of UNSOAKED elbow noodles can be cooked in: 1-1/2 cups. You could use 1 to 1-1/4 cups of water IF you intend to add the pasta to soup or something saucy, but the larger amount would be necessary to cook it all the way through if you're adding it to something like tuna salad. Bring the water to a boil then turn it way down low.

Am soaking noodles now to see if it will cut down on the amount of water. Also put 1 cup unsoaked noodles in a thermos, added boiling water, and laid it on its side. I'll post the results later on these two methods.

I've heard of the thermos method working well with oatmeal; we'll find out if it works with pasta (and grits!).

-- Jill D. (jdance@mindspring.com), December 09, 1999.

Update on the pasta experiment:

One cup elbow noodles soaked in one cup of boiling water for two hours: eeeeeuuuuuuwwwwww! Totally absorbed the water, very mushy, unpleasant starchy taste - gross!

Elbow noodles soaked in boiling water and stored in a thermos: same result as above.

One cup elbow noodles soaked in COLD water for two hours: a tiny bit of water was remaining, and the noodles were firmer than those that had the boiling water poured over them. I brought this product to a boil and boiled for about 3 minutes. Finished product was acceptable and much like that cooked the traditional way.

So....least amount of water? One cup per cup of noodles, then prepared as above.

Thin or small pastas such as vermicelli or fine egg noodles would probably require less liquid or less soaking time. It would be good to add them to the soup or whatever and add a little water as you cook it, as needed, rather than cooking them separately.

-- Jill D. (jdance@mindspring.com), December 09, 1999.

My wife cooks pasta for the kids in beef broth. The kids absolutely love it. 1 can beef (or chicken) broth, 2/3 can pasta. Boil the broth, add the pasta, continue to boil for 10-14 minutes.

Regards,

-- Stars and Stripes (stars_n_stripes@my-deja.com), December 09, 1999.

Jill, did your three minute boiling of the cold water noodles really just act like a warmup, or did it actually "cook" them? Did their texture change from the boiling?

This cold water system sounds great. Least energy and water use!

-- Gary S. (garys_2k@yahoo.com), December 09, 1999.

Gary,

The noodles were a little chewier than al dente after soaking. Bringing them to a boil (there were probably only a couple of tablespoons of water left) infused the last of the water into the noodles and softened them so they were "al dente" all the way through (and hot). They were nearly identical to noodles cooked the usual way - in lots of boiling water for 5-7 minutes. This method saves water AND fuel!

I really like the method with beef broth listed above. Sounds good.

-- Jill D. (jdance@mindspring.com), December 09, 1999.

Gary,

Sorry...I didn't answer your question! Yes, they tasted as if they were cooked, not just soft and heated through!

-- Jill D. (jdance@mindspring.com), December 09, 1999.