I'm not sure you understand what I'm saying. The only directions I was able to track down (above) imply that one is to eat the noodles after boiling. Take a look at the recipe- no where will you find any mention of layering/casserole, just boil, drain and 'enjoy.' Which, imo, is completely insane.

Now, if the layering/casserole recipe exists somewhere else on the box, that's another story. I wasn't able to find it online and, unfortunately, I can't get the lasagna noodles in my area so I don't have a box in front of me. If anyone does have the layering/casserole directions from box handy, I'd appreciate it if they could share them.

Oh!!! Doah on me sorry I didn't know you didn't have a layering/sauce recipe.

Theres probably hundreds of different recipes for that. A basic would be a very thin layer of sauce, just to keep the noodles from sticking to the pan and then start layering in this order.

noodle/meat sauce/cottage cheese (with an egg mixed in)/ grated cheese/

some people would put spinach in with the cottage cheese. I bet you can find lots of good recipes for LC lasagna here on this site. Sorry but I've never made it LC.

There's quite a few lasagna recipes on this

http://forum.lowcarber.org/search.php?searchid=1015803

thread, not knowing your tastes I won't suggest one to you but hope you find something you like in there.

Okay Scott.
I don't use their recipe but here it is copied straight from the box:

Traditional Lasagna

12 pieces Dreamfields Lasagna
1 tbsp. olive oil
1 clove garlic, mincec
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
8 oz. sliced mushrooms, optional
8 oz. lean ground beef
8 oz. bulk Italian sausage
1 tsp. salt
1/2 tsp. ground black pepper
1 container (16oz) part-skim ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
4 cups marinara sauce

Prepare lasagna according to package directions. Dran and rinse in cold water. Drain well. In a large skilet, heat olive oil over medium-high heat and saute garlic, onion, carrots, celery and mushrooms until tender, about 5 minutes; remove from heat. Transfer vegetables to another dish. Using the same skillet, on medium heat, brown ground beef and Italian sausage. Season with salt and pepper; stir and crumble meats. Cook about 10 minutes until no longer pink; drain juices. Mix in vegetable mixture. Pre-heat over to 375 degrees F. Spray a 13x9x3 inch baking dish with non-stick cooking spray. Spread 1 cup marinara sauce on the bottom of the baking dish.
Layer 3 lasagna pieces, 1/3 of the ricotta chese, 1/2 the meat mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.
--then it lists this same layering directions two more times making 3 layers (I'm cutting my typing here)--
Top with Parmesan cheese, cover with foil and bake for 45 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before cutting. Serves 12. Calories: 416 - Protein: 27 grams -- Digestible Carbs: 11 grams -- Fat: 22 grams

THANK YOU, JJB!!

So, 12-14 minutes of boiling, then baked 55 minutes at 375...

WOW, that is forever!!!!

And this is supposed to still retain it's 'protected' carbs after more than an hour cooking time?

*shaking my head* I don't know...