When it comes to lasagna that meets the approval of even the most discerning of nonnas , simple and fast arent usually relevant adjectives. Its often a labor of love, made from daylong sauces, handmade pasta and a work-intensive process of layering everything together.

In an effort to save some time and energy, many Italian cooks have made peace with sheets of dried lasagna noodles, appreciating their efficiency in comparison to hand-rolled dough sheets. However, they still need to be boiled, which can be a little time-consuming and potentially sticky.

But modern food technology operates around one clear ethos: Theres always another shortcut. Thats why no-boil lasagna noodles, which are layered into your dish raw and come out of the oven fully cooked, are making a major splash among American consumers. Sometimes youll see them labeled as no-boil lasagna noodles, other times theyre called oven-ready. But how do these magical boil-free noodle sheets work, and what do trained chefs think of this speedy product?

We asked a group of kitchen experts to offer their opinions on no-boil lasagna noodles, and they provided us with a useful list of pros and cons well worth considering before your next grocery trip.

What are no-boil noodles, and how do they work?

HuffPost consulted culinary scientist and cookbook author Jessica Gavin for an overview of how no-boil noodles are made.

Food manufacturers have figured out a clever process in pasta-making to eliminate one of the most laborious steps to preparing lasagna, she said. To make the pasta sheets no-boil and oven-ready, the ingredients are mixed, extruded to create the long shape, then sent through a water bath. This step gently precooks the pasta, which is then mechanically dehydrated to what consumers see at the grocery store.