# Simple lasagna question **URL:** \ **Category:** Cafe Society\ **Created:** [August 27, 2015, 7:56am UTC](https://boards.straightdope.com/t/simple-lasagna-question/729037 "2015-08-27T07:56:27Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![dnooman](https://avatars.discourse-cdn.com/v4/letter/d/839c29/32.png) [@dnooman](https://boards.straightdope.com/u/dnooman)\ **Post date:** [August 27, 2015, 7:56am UTC](https://boards.straightdope.com/t/simple-lasagna-question/729037/1 "2015-08-27T07:56:27Z")
I have a recipe that I tried out exactly once, but now I’m obsessed with it. I made my own sauce (per the instructions), and am ready to assemble, but I made a mistake. While I did remember to get the lasagna noodles in the blue box, they are different. Not just in brand, but purportedly in type. One box is a Walmart brand “Oven ready” noodles, the other is a Barilla regular noodle. The recipe says to put them in uncooked. but my question is, will the “oven ready” and regular lasagna noodles have the same texture/consistency if I use both together? My thinking is they wont, and I should go back to the damn store and make it right. Ideas? ---
**Author:** ![PSXer](https://avatars.discourse-cdn.com/v4/letter/p/48db29/32.png) [@PSXer](https://boards.straightdope.com/u/PSXer)\ **Post date:** [August 27, 2015, 8:00am UTC](https://boards.straightdope.com/t/simple-lasagna-question/729037/2 "2015-08-27T08:00:04Z")
I am not a chef they won’t have the same texture but I don’t think it will ruin the dish. I would just deal with it this time and not go back to the store just for this is this an important meal (boss coming to dinner, inviting a girl over) or just a regular meal ---
**Author:** ![bobot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bobot/32/21622_2.png) [@bobot](https://boards.straightdope.com/u/bobot)\ **Post date:** [August 27, 2015, 10:06am UTC](https://boards.straightdope.com/t/simple-lasagna-question/729037/3 "2015-08-27T10:06:03Z")
I, for one, would par-boil the Barilla noodles rather than head back to the store. I have never used no-boil noodles, so I can’t predict what to expect with those. ---
**Author:** ![elbows](https://avatars.discourse-cdn.com/v4/letter/e/b3f665/32.png) [@elbows](https://boards.straightdope.com/u/elbows)\ **Post date:** [August 27, 2015, 12:03pm UTC](https://boards.straightdope.com/t/simple-lasagna-question/729037/4 "2015-08-27T12:03:11Z")
**bobot** is right, the only difference is one has to be parboiled first. Not till really soft, just till nearly cooked. Rinse in cool water and then proceed to assemble your lasagne. No need for another trip to the store! ---
**Author:** ![DummyGladHands](https://avatars.discourse-cdn.com/v4/letter/d/49beb7/32.png) [@DummyGladHands](https://boards.straightdope.com/u/DummyGladHands)\ **Post date:** [August 27, 2015, 2:25pm UTC](https://boards.straightdope.com/t/simple-lasagna-question/729037/5 "2015-08-27T14:25:51Z")
A head’s up on the no-boil noodles, if you freeze your left over lasagna, those noodles turn to crap. ---
**Author:** ![FairyChatMom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fairychatmom/32/21906_2.png) [@FairyChatMom](https://boards.straightdope.com/u/FairyChatMom)\ **Post date:** [August 27, 2015, 4:11pm UTC](https://boards.straightdope.com/t/simple-lasagna-question/729037/6 "2015-08-27T16:11:51Z")
I have never used no-boil pasta in my lasagna - just the regular, generic stuff. But after I’ve assembled it all, I pour about 3/4 cup of water over the whole thing and let it sit overnight. Next day, I bake it. No muss, no fuss, no fail. For some reason in my mind, the image of no-boil pasta conjures up a mushy mess. That alone would keep me from mixing the two, but maybe that’s just me. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [August 27, 2015, 4:54pm UTC](https://boards.straightdope.com/t/simple-lasagna-question/729037/7 "2015-08-27T16:54:25Z")
> [@PSXer](#): > > they won’t have the same texture but I don’t think it will ruin the dish. I agree. The no-cook may be thinner and a little firmer but that’s OK.