This Classic Lasagna is made with a traditional ragu bolognese and a creamy white Béchamel sauce.
This lasagna is packed full of flavor with layers of lasagna noodles, a rich beef and tomato sauce, a creamy white sauce and topped with cheese. Perfect for the whole family
Lasagna takes time, but it is definitely worth it. Plus it can be made in advance making it great for entertaining or a busy weekend.
Apologies lasagna is so hard to photograph 🙁
But man it tastes good 🙂
How to make Lasagna
Lasagna consists of layers of meat sauce, long pasta sheets and a creamy white béchamel.
These are layered together in a deep sided baking dish and then cooked in the oven until the pasta is cooked and everything has melted and merged together.
How to layer béchamel lasagna
To ensure the pasta doesn't stick to the bottom of your dish, start with a think layer of lasagna sauce (ragu), then add a layer of the pasta sheets. On top of this add some ragu, a cup of the white sauce, then another layer of pasta. Repeat this step twice more, then on the final layer of pasta add all of the remaining white sauce.
This is then sprinkled with shredded cheese and the lasagna is ready to be baked.
How long to cook lasagna with béchamel for?
If you are layering up the lasagna and then cooking it straight away it will need 30 minutes in a 350ºF/180ºC oven.
If you are preparing the lasagna in advance, (ie the lasagna has been uncooked in the fridge) then you will need to cook it for around 45 minutes to ensure the middle is cooked through. (I find if I make this in advance I have to tent my lasagna with foil to ensure the cheese doesn't burn.)
How to reheat lasagna
Lasagna is the perfect leftovers meal, as it tastes just as good (maybe even better) when reheated for lunch the following day!
I do this in the microwave. I just add a portion to a bowl, cover with a microwave cover (or cling wrap) and then microwave for 4-5 minutes until piping hot.
I even pop it into the kids thermos flasks so they can take it for lunch.
To do this pour boiling water into the thermos and let it sit for 20 minutes so the inside is really hot.
Microwave the lasagna until bubbling and piping hot.
Pour out the water and add the hot lasagna, screw the lid on tightly and add to the lunchbox and don't forget a fork.
My kids say it is still perfect at lunchtime, although it doesn't look like lasagna anymore as you kind of have to slide it in sideways to get it to fit in the thermos! But hey if it still tastes good!
How to make the Lasagna Sauce
The lasagna sauce, called a ragu, is cooked slowly so the flavors intensify and mellow at the same time. As the sauce cooks the dried herbs infuse into the mixture whilst the canned tomatoes lose their acidity and thanks to the addition of a little sugar become sweet and delicious.
You want to use a pan with a heavy fitting lid to ensure the sauce doesn't dry out too much. The ragu will be wetter than for Spaghetti Bolognese, as the sauce has to have enough liquid to cook the lasagna noodles.
Beef Bouillon Cubes
The recipe calls for beef bouillon cubes, these really intensify the flavor of the lasagna sauce. My preference is for OXO cubes but use your favorite.
As a substitute you could use Better Than Beef Bouillon.
How to make béchamel for lasagna
This is a classic Italian lasagna that uses a béchamel sauce rather than the American version that uses ricotta for the white layer.
A béchamel is a classic white sauce that is thickened with a roux. A roux is a butter and flour mixture and creates a silky smooth sauce that adds a beautiful richness to the lasagne.
Although a white sauces seems daunting, there is no need to panic, with a few simple tricks you will get the most delicious béchamel for lasagna.
- Start by melting the butter in a heavy based sauce pan.
- Once melted add in the flour and stir together (the mixture will resemble wet sand)
- Then the milk is slowly added ½ a cup at a time.
- After the first addition of milk, the mixture will look like a disaster, but don't panic, just keep whisking and adding the milk slowly it does eventually come together.
- Once all the milk has been slowly added, you need to simmer your béchamel until you have a glossy, thick luscious white sauce.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Which pasta to use for lasagna?
I like to use dried lasagna sheets, you can find them in the pasta aisle. There is no need to pre-cook or boil them first. (They are sometimes labeled as no-cook or instant lasagna sheets. But any dried lasagna sheet will work.) They look like large sheets of dried pasta. I find these soak up the ragu sauce better and leave you will a fuller flavored dish.
When using dried lasagna sheets, you will need to break them to make them fit in the baking dish in a single layer. The sheets don't always break perfectly so it can lead to a fun game of Tetris as you try to get a full complete layer.
Don't worry if you can't cover all of the ragu perfectly, it will still be great. And visa versa, if you have some overlaps of pasta don't worry. The pasta will still cook in the 30 minutes baking time.
Try to avoid lasagna noodles that need to be cooked before hand, it is a fiddly process as you have to ensure that each sheet doesn't stick to another when you are boiling them. (it is just an added hassle!)
You could go for fresh lasagne sheets. They are found in the refrigerator section. They tend to get softer than instant/no cook lasagna, so you will fid that your lasagna is more of a mixture of pasta and sauce rather than the defined layers. It still tastes good, but I like the distinctive layers.
Fresh lasagna does have the advantage that you can easily cut it to fit your baking dish!
If you can find the crinkle sided lasagna sheets then they are so much fun. my kids love it when I make crinkle lasagna 😉
What to serve with Lasagna?
Side: We think this Classic Lasagna with Béchamel is best paired with a green side salad and some warm ciabatta. Alternatively some garlic green beans would work well.
Wine: The slow cooking of the ragu would suggest a bright bold red wine, but the cheese sauce makes the dish richer, so we suggest a Cabernet Sauvignon or a Malbec.
If you aren't a red fan, an unusual but great pairing would be a rich white like a Viognier.
Enjoy x
For other delicious family favorite pasta dishes, why not try:
If you try this Béchamel Lasagna, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Classic Lasagna with Béchamel Recipe
Ingredients
For the Ragu Bolognese:
- 2 large onions (see note 1)
- 2 tablespoon olive oil
- 2 lb ground beef
- 5 garlic cloves
- 3 beef bouillon cubes (see note 2)
- ¾ cup red wine
- 2 cans crushed/chopped tomato 28oz/800g cans
- 1 tablespoon sugar
- 1 tablespoon Worcestershire Sauce
- 2 tablespoon dried oregano
- 1 tablespoon dried Italian mixed herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
For the Béchamel (White Sauce):
- 6 tablespoon butter
- ¾ cup AP flour
- pinch mustard powder
- 6 cups milk
- salt and pepper
For the Lasagna:
- 10 oz dried lasagna sheets (see note 3)
- ½ cup shredded cheddar/Monterey jack
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan
- finely chopped parsley/basil for garnish
Instructions
Ragu Bolognese:
- Peel and finely chop the onion.2 large onions
- Heat the olive oil in a large heavy-based pan. Add the onion and cook for 5 minutes until softened but not coloured.2 tablespoon olive oil
- Add in the ground beef, and use the spatula to break it apart. Turn up the heat and let the beef cook and start to brown.2 lb ground beef
- Crush in the garlic and crumble over the beef bouillon cubes.5 garlic cloves3 beef bouillon cubes
- Add in the red wine and cook for a couple of minutes.¾ cup red wine
- Add the crushed tomatoes, sugar, Worcestershire Sauce, dried oregano, Italian mixed herbs, salt, pepper and water.2 cans crushed/chopped tomato1 tablespoon sugar1 tablespoon Worcestershire Sauce2 tablespoon dried oregano1 tablespoon dried Italian mixed herbs1 teaspoon salt½ teaspoon black pepper½ cup water
- Bring to a simmer.
- Add the lid and cook on a low heat for 2 hours, then remove the lid and cook for a further 30 minutes until the sauce has softened and thickened.
Once the ragu has had 2 hours make the Béchamel:
- Melt the butter in a medium pan over medium-low heat.6 tablespoon butter
- Add the flour and mustard powder, then whisk it constantly for a minute.¾ cup AP flourpinch mustard powder
- Add ½ cup of the milk to the flour mixture and mix until it is incorporated.Add another ½ cup of milk and whisk until lump free.Keep adding the milk a little at a time until it has all been added.6 cups milk
- Turn the heat up and cook for 6-8 minutes stirring regularly until it has thickened.
- Season well with salt and pepper.salt and pepper
To Assemble:
- Preheat oven to 350ºF/180ºC
- Spoon a thin layer of the ragu on the base of a 13 x 9 x 3" roasting dish.Add a layer of the lasagna sheets.Spread a layer of ragu over the lasagna sheets and then add a little over a cup of béchamel.Repeat the layers twice more.On top of the 4th layer of lasagna sheets, pour out the remaining béchamel. (It will be a thick layer but that is what you want. See note 4)10 oz dried lasagna sheets
- Sprinkle with the three cheeses and bake for 30-40 minutes until golden.½ cup shredded cheddar/Monterey jack½ cup shredded mozzarella cheese½ cup grated parmesan
- Let the lasgana stand for 10 minutes before garnishing with parsley and serving.
Notes
- You can use brown, white or red onions here.
- Beef bouillon cubes add so much flavor. I like OXO brand, but you can replace with any brand or use Beef Better than Bouillon.
- Alternatively fresh pasta sheets can be used.
- The top layer of your lasagna should have a nice thick creamy layer of béchamel. The recipe is generous and if you have used a little less on the middle layers you might find you have leftovers. Any remaining white sauce can be frozen.
- TO MAKE AHEAD:
- Prepare as instructed then cover and refrigerate until needed. To cook, remove the lasagna from the refrigerator for 30 minutes before you cook it. Then bake the lasagna for 45 minutes to ensure the middle is cooked through. (You may need to tent your lasagna with foil for some of the cooking time to ensure the cheese doesn't burn.)
- TO REHEAT LASAGNA:
- To reheat this in the microwave. Add a single portion to a bowl, cover with a microwave cover (or cling wrap) and then microwave for 4-5 minutes until piping hot.
- You can take this for lunch in a Thermo Flask: To do this pour boiling water into the thermos and let it sit for 20 minutes so the inside is really hot.
Microwave the lasagna until bubbling and piping hot.
Pour out the water and add the hot lasagna, screw the lid on tightly and add to the lunchbox and don't forget a fork.
Nutrition
Nutrition is per serving
Hawa says
I made this tonight. Listen to me carefully they were the best lasagna I've ever eaten. I've made at least two or three lasagna recipes but this, is the best, that's it I'm not looking for the perfect recipe I've found it. My husband said "that's so delicious" and no lies detected.
Seriously thank you for this recipe, thank you for feeding me incredible food. You've made a fan for life.
Beka says
This is by far me and my family‘s favorite lasagna recipe. This recipe is the closest one that I have found to the lasagna from Palo on the Disney Cruise Lines! Only lasagna recipe I’ll ever make.
Claire | Sprinkles and Sprouts says
That makes me so happy:)
It is a total fav in our house too!
Thank you for taking the time to come back and comment.
Cx
Kate says
This is the lasagna recipe I keep coming back to! It is simple enough to make, and comes out so perfectly balanced. It is delicious. It saves well and it feels good to make this for my family. Thank you Claire!
Claire | Sprinkles and Sprouts says
I am so happy you love it 🙂
Thanks for taking the time to come back and comment.
Cx
Lisa Reid says
Fantastic recipe !
Could I prepare and freeze to be baked later ?
Claire | Sprinkles and Sprouts says
Hi Lisa,
You can 🙂
Just make it as described. And once cold double wrap it in plastic wrap and then foil.
It will keep in the freezer for 6 months.
You can also make it in disposable foil trays which saves you losing a dish to freezer!
Hope that helps
Cx
Nehri Schufeldt says
I would like to leave the wine out in general. What can I use instead?
Claire | Sprinkles and Sprouts says
Hi Nehri,
I would replace it with beef broth.
Hope that helps
Cx
Najat Natour says
I definitely want to try it your way as it looks very delicious , but I can not find no cook lasagna sheets where I live , so can I use the dry ones . And if I can , do I have to increase the amount of the white sauce , and make it more liquid .
Claire | Sprinkles and Sprouts says
Hi Najat,
I buy and use dried lasagne sheets, so there is no need to change the recipe. It will work perfectly.
The no-cook labelling is more for people who are buying them in the USA, as a lot of their lasagne sheets say to par boil them first, which you don't need to do for this recipe.
I hope that helps 🙂
Cx
Matthew Zions says
I just made this recipe this evening using fresh homemade pasta sheets and let me say that it was one of the best dishes I have ever made!!!! I followed the instructions exactly, the bechamel sauce really made the meal.
Claire | Sprinkles and Sprouts says
I think it is so much nicer than a ricotta topping.
It just adds a rich creaminess to the whole dish doesn't it.
Thanks for taking the time to come back and comment 🙂
Cx
Lou says
I have done countless lasagnas, let me tell you this is the best by far. Made it for a family gathering and everyone was saying it is the best EVER. Thank you and wishing you and yours a wonderful New Year from Canada.
Louise says
I will never do another lasagna. This is the farthest the best lasagna ever. I put cheese on every layer plus added pecorino in the béchamel. Can’t wait to eat the leftover. Thank you
Lauren Barone says
LOVED this recipe. I especially love the ability to adjust the number of servings you want when you go to print the recipe -- I was making for only me + my husband, and we really don't need 8 servings of lasagna. So convenient to have the recipe automatically adjusted to 4 servings.
The way the apartment smelled while the ragu was cooking....swoon!
Really appreciated how easy the recipe is, you just have to plan ahead in order to get dinner on the table in time!
I only made about 2/3 of the Béchamel sauce instructed because I was worried it would be too soupy...and while it still turned out delicious, next time I would make the full amount so it is creamier.
I also just bought a 3-Italian Cheese bag rather than individual bags of the cheeses - made it a bit more economical and I used almost the whole bag for the topping.
I am still working on rounding out my pantry with staples, so it was kinda a pricy meal ($60 for almost everything!) but now that I have beef bouillon cubes, Worcestershire sauce, the seasonings, etc I think next time it will be a reasonably affordable meal. I also sprang for the better ground beef at the store as it was my first lasagna for my New York Italian husband and I wanted it to turn out amazing!
Claire | Sprinkles and Sprouts says
This just makes me smile 🙂
So happy you enjoyed it.
Thank you for taking the time to come back and comment x
Marda says
Best lasagna ever, my family loved it
Miriam says
Love love this recipe! I made it twice and it was delicious both times. However, I can’t seem to get the layers to look good when I cut into it. The béchamel looks too white( uncooked) and runny. Any tips on how to make it blend well with the noodles and ragu?
Claire | Sprinkles and Sprouts says
Hi Miriam,
It is a saucy lasagne. The ones made with ricotta tend to have more defined layers as the ricotta is quite dry.
If the béchamel tastes uncooked, then I would try cooking it for longer in the saucepan. Do it over low heat so it doesn't catch on the bottom.
Hope that helps.
Cx
EA Sutherland says
This recipe is excellent! Everyone loved it.
Christi says
Best lasagna ever. I'm not much of a cook and while making it for the first time I was thinking this is too much work. But wow! After eating it, will never go back. Have now made it several times and it is so amazingly delicious! And I've gotten a little faster at making it.
Kay says
Excellent!!!
Claire McEwen says
Thank you 🙂
Cx
Jane says
Would it be OK to omit the sugar in the ragu or is it called for for a specific reason? My husband won't eat sauce if he thinks it's too sweet. I want to try this because last time I made lasagne, the American way, the ricotta cheese was so sweet we had to throw the entire dish out. I would like to try with a béchamel sauce.
Claire McEwen says
Hi Jane,
You can definitely omit the sugar from the sauce, or add less. I like to add it to balance the acidity in the tomatoes, but it is totally a preference thing.
Hope you enjoy the lasagne 🙂
Béchamel lasagne is the best!
Cx
Vika says
Fantastic!
I don't make lasagne often this was my second and it was delicious ! Although 3cubes of beef stock is way too many! I would add 1-2 and or use beef stock instead of water next...
Sherry Foglio says
I’m having 40 for Thanksgiving. I’m going to triple the recipe. Three separate pans. Can I make this the day before and refrigerate? Thank you
Claire McEwen says
Hi Sherry,
You can definitely make it the day before. It tastes even better as it sits.
I wouldn’t add the grated cheese to the top in advance. Add that just before baking to ensure it doesn’t sink into the béchamel sauce too much.
Enjoy
Cx
Chelsea says
Hi, can I make this using regular dried lasagna noodles and not cook them first? Or does it have to be oven ready lasagna sheets? I feel like those tend to not be very thick.
Claire | Sprinkles and Sprouts says
Hi Chelsea,
You can definitely use just the dried sheets of lasagna noodles. That is what I use most of the time.
The will cook in the 30-40minutes that the lasagna is in the oven.
Hope that helps 🙂
Cx
Shelby says
This lasagna came out perfectly browned on top! I love that I can make it ahead of time too, makes for easier weeknights.
Liz gillard says
True traditional lasggna cant get that flavour from a jar. Thanks for sharing
Kathy Jordan says
Would tomato pur’ee work instead of canned tomato
Claire | Sprinkles and Sprouts says
Hi Kathy,
The answer depends on where you life.
In Australia and the UK tomato puree is a much stronger tomato paste, where as in the US it is just pureed and sieved tomatoes.
So in the US yes you can use tomato puree, but if you are in Australia or the UK then I would suggest using passata.
Hope that helps
Cx
Laura says
This looks amazing however the sodium content is just too much if you made your own beef broth it would probably decrease by half …….people with health issues (blood pressure) would really need to watch this dish …
L.A🇨🇦
Christi says
There are sodium free beef boulion options
K says
I havent had lasagna with bechamel sauce in so long and am SO glad I found this recipe! I was making an old school lasagna for a double date and this WOWed everyone!
Shruthi says
Bechamel is such a great addition on top! What a great way to top off (literally!) an already great dish. Loved it.
Jennifer says
Mind blown. OK, so the sauce on top is an extra step but it has made lasagna 3000 times better! So good, I never want it any other way!
Claire McEwen says
Bechamel, just makes it so much better doesn't it!
It is creamy and rich and soooooo good 😉
Thank you for taking the time to come back and comment
Cx
Glenda says
This was delicious! And a truly filling meal. The whole family loved it and we had leftovers to heat up for lunch the next day. Thank you!
Claire McEwen says
You are welcome Glenda, so happy everyone enjoyed it 🙂
Cx
Sarah says
Is it 2 cans of 28 oz for tomatoes or 28 oz total?
Thanks!
Claire McEwen says
Hi Sarah,
It is 2 cans of 28oz tomatoes.
So 56oz in total.
Hope that helps
Cx
Raefani says
This looks amazing! I have one question, though: Do you not drain the meat before adding the tomatoes etc.? Or did I just miss that step?
Claire McEwen says
I don't drain the meat as I find there isn't too much fat on it nd it all adds to the flavor and mouth feel of the final lasagna. But if you have a really fatty ground beef then you can pour off the fat at the end of step 5.
Hope that helps
Cx
missie says
can you add beef to this dish? And how much ground beef and cook for how long?
Claire McEwen says
Do you mean add adding beef like chunks of beef or shredded cooked beef?
As the recipe already uses ground beef.
Let me know and I might be able to help further.
Many thanks
Claire
Mary Jo Yglesias says
I would like to know if this can be frozen and reheated later.
Claire McEwen says
Hi Mary,
It can definitely be frozen.
You can freeze it once it has been assembled and before it has been cooked. Or you can cook it and then freeze it, either whole or in smaller portions.
I hope that helps 🙂
Cx
Gail Montero says
I always love a classic and this is no exception! That bechamel sauce truly brings this to another layer of deliciousness!
Natalie says
Lasagna is my favorite pasta dish. I haven't done it in a while, thou. Well, next time when I'll make lasagna, I will try your recipe. Looks delicious.
Julie says
I made this for the family and they loved it. IF you are looking for a gorgeous and flavorful classic lasagna recipe - this is it! A keeper for sure.
Amanda Dixon says
Everyone needs to make this lasagna! The bechamel added such a decadent touch without being too heavy. Perfect meal the whole family will love!
Dana says
I love béchamel sauce and it is fantastic in this lasagna.
Claudia Lamascolo says
This looks super delicious and perfect for not just the family but entertaining I know this will be a huge hit at my next dinner party! I am planning one soon that cream sauce looks divine!
Gloria says
You can never go wrong with lasagna. This looks fantastic. I know my family will love this classic white version.
Lauren says
Best lasagna I have ever made!
Love the Bechamel sauce!
I add alittle bit of cheese on the top of each layer.
Soooo, good!
Claire McEwen says
Oh this makes me smile so much 🙂
I think lasagne with béchamel is the best!
So happy you enjoyed it too.
Cx
Helen says
Help, what did I do wrong? The lasagne collapsed. It was very tasty only that it didn’t stay together and the sauce/Béchamel was too runny. Help.
Claire McEwen says
Sorry to hear this Helen,
If the béchamel was too runny that would have made the whole lasagna wetter.
When you make it, it should have a thick consistency (similar to condensed soup) it is just a case of simmering it for longer. Also it can depend on how you measure your flour. A little extra four can help it thick up 🙂
Cx
Amy says
This was FANTASTIC! I like to dabble in the kitchen, but I'm not a big pasta person and I've never liked putting together lasagna. My youngest son loves lasagna--but I always just throw together some beef, a jar of sauce, and ricotta. It's basic, and nothing special. Yesterday was his birthday and he requested lasagna. I decided to make it special, so I made this. All of the kids kept raving about how good it was. The Bolognese was incredible. I don't think I'm allowed to go back to basic after this.
Claire McEwen says
This comment has made my day!! Thank you so much for coming back to comment Amy and for using my recipe on your sons special day.
I am beyond happy that they all loved it!
Lasagna is my middle sons favourite meal as well!
Cx
Carla says
I made this yesterday, FANTASTIC, the best lasagna I have ever made or eaten (even though I forgot to put the cheese on top, but did add some to the layers with the bechamel), thanks Claire
Claire McEwen says
Thank you so much Carla, I love lasagna with béchamel, so happy you did too 🙂
Cx
Nancy says
Carla! Why only four stars for a FANTASTIC lasagna?!?!?!?
Cha says
Hi,
May I ask if I can omit or sub the wine and mustard powder ingredient?
Thanks!
Claire McEwen says
Hi Cha,
You can substitute the wine for extra broth.
And just leave out the mustard powder.
hope that helps 🙂
Cx
christine bohrer says
fabulous recipe, i had a lasagna in the italian alps many years ago.....and i remember it to this day....this is so close to that taste. thankyou thankyou
Tracy Johnson says
This is so good and creamy! Its very flavorful , we didnt miss the cheese being in the layers. It looked very cheesy too on top. Thank you for an alternative to ricotta. I did not have any in the house .
Claire McEwen says
I am so pleased you enjoyed it Tracy!
It is my youngest's favourite meal!
He loves the thick creamy layer of béchamel!
Cx
kathy chou says
Absolutely amazing recipe! Grewing up with American lasagna, I didn't know classic lasagna had bechamel sauce until a friend mentioned it and it sounded so good that I had to make it. Your recipe came out absolutely perfect! I made fresh pasta sheet for this and man that totally did it for me. The bechamel sauce does indeed make such a different than just ricotta cheese (the American way). The only thing I omited was Worcestershire sauce. Going in my recipe box!
Claire McEwen says
I am so pleased you enjoyed it Kathy!
Lasagna is a regular occurrence in our house and we love the creamy béchamel, it really is so different isn't it!
So happy you enjoyed it too 🙂
Cx
Olga says
Oh my goodness the absolute best lasagna I've ever had, ever! No restaurant compares! Mmmmmm mmmm mmmm so good! I do make own Bolognese sauce but it's similar to your recipe. And the bechamel sauce is so good! Just can't get enough of this lasagna. Hands down my favorite! Will never use another recipe again! Thank you!
Claire McEwen says
Thank you so much Olga! that is high praise.
We are big fans of bechamel sauce in our lasagna.
So pleased you enjoy it too 🙂
Cx
Lee says
Can you freeze before cooking
Claire McEwen says
Hi Lee,
You can definitely freeze this before cooking. I cover it with a couple of layers of tin foil and then pop it in the freezer for up to 3 months.
I usually defrost it fully in the fridge overnight before cooking as per the instruction.
If you want to cook it from frozen then add 30 minutes to the cooking time. Check the centre is piping hot before serving.
Hope that helps
Cx
Dorothy Dunton says
Hello! Again, I know it has been a while. This lasagna looks delicious! I really like the no boil pasta sheets, saves the step of boiling the other ones. I have a different email address so I will send you a message privately.
Claire McEwen says
It has my friend x I hope you are well.
ANd I am in total agreement about no boil pasta sheets. I get in such a mess with the ones you have to cook, they are always sticking together!