Question re: no-boil noodles

[Kristi]

I am planning to make CL's Southwestern lasagna to be served Saturday evening. The recipe states that it needs to be made 24 hours in advance if using no-boil noodles (which I plan to use). Do you think if I made it 36 or even 48 hours in advance it would alter the results? Would the noodles soak up the sauce, perhaps, making it dry? Any ideas/suggestions would be so helpful!!

[SueK]

As I recall, when I made this, it was about 32-36 hours before we actually ate it, and it still tasted great. There was still plenty of sauce.

[sneezles]

I don't know the answer but if I were the one making it I would go ahead and make it today (I think that's what you saying). I can't see it making that much difference.

[Kristi]

sneezles-- Yes, that's what I'd like to do is make it today (either over lunch or in the evening). Tomorrow will be too hectic. Sounds like it should work out fine...

[MrsReber]

I have used the no-boil noodles in the past for lasagna and found that they did soak up alot of sauce. I don't know if this particular recipe compensates for that or not. I have also used the regular noodles - without cooking them first -and they work just fine, too. I wonder if the no-boil noodles are really any different or if they are just out to make more $$$!

[Kristi]

Well, I prepared the darn thing over lunch... I'm hoping it will turn out okay. The "sauce" was really more of a meat/pinto bean mixture--so perhaps there won't be enough liquid to really be absorbed. Who knows?!?!

One more thing--The recipe said to end with the noodles and then pour the remaining meat/bean mixture over the top. I actually had more ricotta/cream cheese/spinach mixture left, so I put that on top of the noodles and ended with the meat/bean mixture. Slight variation there... Does anyone think this will alter the result (if you can even understand what I just wrote--I know it's probably rather confusing http://www.cookinglight.com/bbs/tongue.gif ). Regardless, I guess it's too late to worry about it now... The only thing I could do is maybe pour some tomato sauce or something over the top.

I'm typically not so concerned and more willing to just see what happens, but this is for guests... http://www.cookinglight.com/bbs/redface.gif