I’m making this [lasagna](https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/)
It’s making sauce with canned tomatoes and seasoning with sausage and beef
Assembling in a pan with noodles and ricotta mozzarella and parm
With this [noodle recipe](https://www.allrecipes.com/recipe/266023/homemade-lasagna-sheets/)
Eggs, flour mixed into dough and rolled into sheets. It says to dry noodles for 30 mins and assemble into lasagna
Do I boil the noodles before assembling the lasagna or put them in pre-cooked and hope they are tender via baking.
Also I’m using a kitchen aide roller, does anyone know what number thickness I should get to when I roll it?
by One_Zookeepergame233
5 Comments
I make lasagna with fresh pasta and do not dry and boil the noodles. I roll the pasta out and assemble the lasagna. They cook in the sauce as the lasagna bakes. I generally make the lasagna and cook it the next day.
What I like to do is roll out my sheets to about setting 6 (or once through 5 if you want a bit thicker). Then I’ll blanch the sheets quickly (1 minute usually) and transfer to a bowl of ice water so they aren’t still cooking during assembly.
It’s really dealer’s choice. People will take sides, often firmly but I’ve done it both ways and it comes out just fine. The big difference is (IMO) that if you don’t par boil the noodles you should put a shade more salt in the dough since it won’t soak up the salty pasta water. Also, the noodles will soak up the liquid in the sauce as they cook so you may wind up with a thicker sauce than you might have intended.
Lasagna aren’t noodles
Noodles are long, thin pasta usually Asian style.
Lasagne are Italian pasta