Sheets of lasagne

champys

It is usually mentioned on the package that they can be used without pre-cooking - make sure your sauce is sufficiently 'wet', though. If you do have the kind that need pre-boiling first (it used to be like that many years ago), the only way I ever got it right was by popping them into a big pan with boiling water one by one. A lengthy process! But the modern variety is usually pre-cooked a little bit already so no need.

celyn90

I cook them first, but I either soak them indivually (they only need a couple of mins) or I wipe them with veg oil before. I wouldn't bin them, just piece the fragments back together in layer - you won't see them under the sauce and it will be easier to cut

10past6

Ah ha, so the trick is to put them in raw :A

Why didn't I think of that

Penelope_Penguin

Hi, there! We have an older thread on this subject, so I'll add your question to keep suggetsion stogether.

Penny. x

10past6

I just had another read on the packet:

Cooking Guidelines:

To Boil
Bring a pan of water to the boil
Add the pasta and bring back to the boil
Reduce heat and simmer for
Drain well and season as required.

Bogof_Babe

Put a teaspoonful of oil in the water when you boil them, then they won't stick together.

Don't waste the ones you have done - as someone else said they will be fine hidden under the sauce!

Ben84

Normally we buy the Sainsburys basics sheets, which to me seem just the same as all the others. If your sauce is fairly wet then it's ok to put them in dry in a single layer with a little overlap, but if you have any problems with a recipe being too dry or having other ingredients that soak up the water, you can dip the sheets in a bowl of hot water before use.

10past6

Bogof_Babe wrote: »

Don't waste the ones you have done - as someone else said they will be fine hidden under the sauce!

As others have mentioned, I will hide them under the sauce