Aubergine parmigiana lasagne
The Pasta That Never Belongs In Lasagna, According To Michael Symon
By Chris Day
Michael Symon is an expert in all things culinary, and he stresses the importance of using only the best ingredients in his dishes. He doesn't believe in taking shortcuts, and this belief extends to the kind of pasta he uses in his lasagna.
In an interview with Food & Wine where he shared his best tips for perfect lasagna, Michael Symon said that using no-boil or oven-ready noodles "sacrifices taste." Symon also said they don’t provide the best texture and shared that he only uses traditional noodles in his lasagna.
No-boil noodles are super convenient, but Symon states they don't provide the same starchiness and firmness as boiled lasagna sheets. Boiling lasagna noodles can be messy and time-consuming, but an easy way to avoid the fuss of boiling them is to soak the noodles for 30 minutes in hot water to soften them up.