Cook a homemade lasagna for dinner and you'll cut back on the salt and preservatives found in the frozen lasagnas you'll find at the grocery store. You can use whole wheat noodles and low-fat cheese to make a homemade lasagna healthier. Add plenty of vegetables to the lasagna and use a homemade tomato sauce to add more fiber and cut back on the sodium found in jarred sauce. You can use no-boil noodles, or quickly boil regular lasagna sheets before you assemble the dish.
Fill a large pot with water and stir 1 tbsp. salt into the water.
Bring the water to boil over high heat on the stove top.
Gently slide the raw lasagna sheets into the boiling water.
Cook the lasagna sheets, stirring frequently with a wooden spoon so they don't stick together, for eight to 10 minutes or until they are almost tender with a slight hint of chewiness left.
Remove the cooked lasagna sheets with tongs and place them in a large bowl filled with cool water to stop the cooking.
Leave the noodles in the cool water until you are ready to use them to keep them from sticking together or drying out.