Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Question:Barilla- No-Boil- Lasagna
    Lost? Site Map

    Question:Barilla- No-Boil- Lasagna

    capelli
    Sat Jan 19, 2013 11:22 am
    Newbie "Fry Cook" Poster
    Dee514
    Sat Jan 19, 2013 11:53 am
    Forum Host
    That would depend on how far ahead you want to make it....early in the day of, the day before, a week before????

    I may be wrong, but the directions should be on the back of the Barilla box.

    There are two schools of thought on this....
    Some prefer to assemble the lasagne, cover and refrigerate it. Remove from the refrigerator a few hours before serving, let it "warm up" for about an hour before baking, then bake it according to recipe directions. Baking time may need to be increased a bit if the center is still very refrigerator cold when you pot it in the oven. Be aware that the noodles in the unbaked lasagne will absorb moisture from the sauce overnight.

    Others prefer to assemble and bake the lasagne, refrigerate it until needed, then reheat it before serving.

    For the most part the method of choice is personal preference.
    If you make your own sauce from scratch, the sauce you use in a "no boil" lasagne should not be too thick. The lasagna noodles need the liquid to cook properly. If you use a commercial sauce from a jar, that should not be an issue.
    Zeldaz
    Sat Jan 19, 2013 11:54 am
    Food.com Groupie
    Barilla recommends baking before freezing.
    1Steve
    Sat Jan 19, 2013 2:12 pm
    Food.com Groupie
    Was this question deleted or something? I see Dee and Zeldaz answered it, but all I see is a link to the Barilla No Bake Lasagna recipe and a link to a Carrot Maple cheese cake? Where is the Lasagna question lol? Or is the premake ahead hints the Question? In which case what the heck is the cheese cake all about???
    Dee514
    Sat Jan 19, 2013 6:32 pm
    Forum Host
    1Steve wrote:
    Was this question deleted or something? I see Dee and Zeldaz answered it, but all I see is a link to the Barilla No Bake Lasagna recipe and a link to a Carrot Maple cheese cake? Where is the Lasagna question lol? Or is the Question? In which case what the heck is the cheese cake all about???


    Yes, the "the premake ahead hints" is the question.

    As for the "cheesecake", it comes from the following on "how to link a recipe" when you click on the "Ask a question" link

    "Want to link to a recipe?

    Type "Recipe # 123" (where 123 is the ID #) to make an automatic link.

    It so happens that recipe # 123 is for that cheesecake. icon_confused.gif
    Zeldaz
    Sat Jan 19, 2013 6:55 pm
    Food.com Groupie
    I've had a thread about this confusing instruction going for a few years now, asking them to just write the thing more clearly so people don't think they are supposed to type it as 123. Actually, it's the second thread, they deleted the first one because they got tired of me asking about it and posting a link to every instance of this happening. It's in the Suggestions forum.
    Dee514
    Sat Jan 19, 2013 7:05 pm
    Forum Host
    Zeldaz wrote:
    I've had a thread about this confusing instruction going for a few years now, asking them to just write the thing more clearly so people don't think they are supposed to type it as 123. Actually, it's the second thread, they deleted the first one because they got tired of me asking about it and posting a link to every instance of this happening. It's in the Suggestions forum.

    I know...In the past I was sending "personal F dot mails" to "the-powers-that-be" about the same thing....ever since they "upgraded" the site and put that confusing sentence in! Obviously (like everything else) to no avail. icon_confused.gif icon_evil.gif
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites