Several companies make oven ready pasta. I have tried Barilla and only this simple meatless, open jar, slice some cheese, layer and bake version. It is surprisingly good, and of course depends on your choice of sauce and additions.
But what have you done with it? It seems to me to be infinitely useful.
I now use regular Barilla lasagna noodles the same way after trying the no-boil lasagna noodles (because I like the ruffly edges on the regular lasagna noodles), and it works the same way. I’d like to know what they do to make them no-bake, when the regular noodles work the same way.
The main difference is that the no-bake noodles use eggs.
I’ve tried both Barilla and Ronzoni. I prefer the texture of the Barilla. It holds up to a hearty meat sauce and lots of shredded mozz very well.
Thanks for this alert - my mom doesn’t eat eggs, and I had missed this little nugget 
Do you soak them or add extra water or anything?
(I had read somewhere that if you soak them before they’ll absorb the water they need and the oven part will cook them later.)
Current instructions just say layer with sauce. Originally, as I recall, you diluted the sauce, but apparently no longer necessary.
Yes, I do recall that, but I was wondering if @LindaWhit needs more liquid for the regular sheets she’s using the same way!
I blanch the pasta in boiling water for about 25-30% of the rec’d cook time, then dump in cold water, and dry between paper towels.
This works well with dried, or even my fresh pasta.
But you’re still blanching - I think the point of both @pilgrim and @LindaWhit is skipping that.
Nope. I just try and break or cut them if needed (and since I’m only making lasagna for myself, I am making WAY less than you would for a family of 5!), and fit them into the square baking dish or loaf pan I’m using for the lasagna, using broken pieces to fill in as necessary. I find the sauce and/or ricotta mixture’s moisture helps cook them enough for me. They stay firm enough for cutting without falling apart (after resting for awhile after pulling from the oven).
I guess it all depends on the texture that you’re after. I like a thick meat sauce… garlic/basil/Parmigiano Reggiano Bechamel… with moz and gorg.
Everything goes into the dish hot or warm, so there is rarely a need to cover it. By the time the top layer is browned, it is perfectly done (usually around 20 minutes).
But this has what to do with the pasta type?
Note that I usually use my fresh pasta (which is light on egg yolks and semolina/durham), which has a better texture and absorbs more flavor… but also works with boxed semolina noodles so long as you blanch it long enough.
I just prefer fresh… and have never used the RTB stuff.
Got it. And “back in the day”, I used to do the same. This product, RTB, is for those times you get the idea and want the dish in the oven within 5 minutes. And with a jarred or ready homemade sauce, that is possible. AKA stupid easy.
In the past, I added maybe a third more liquid when using regular sheets.
I’m going to take a couple of boxes for my mom and sis next week — thanks for the reminder! Stupid easy is just what the doctor ordered!
Agree fresh is lovely. And yet this is a thread about the RTB sheets 
Yeah, but like all things here, they digress. Initially about regular pasta noodles, so then I brought up fresh. (c;
I do get @pilgrim’s “stupid easy” comment, and know it takes 25-40 minutes to roll out fresh pasta, but while it is resting I can prep everything else and it will all bake in 20 minutes. I hear the RTB takes anywhere from 45-60.
