Some lasagna pasta are thicker than others. I would get the thinner kind and soak it or at least make sure it has more sauce to cook it when it's in the oven.
I made lasagna in a crockpot before and that was good.

Anonymous wrote:Yes boil. We are not animals.

You're the "animal" in your statement. NO you don't boil them first! And please don't buy parboiled that is nasty. If you use enough tomato sauce your pasta will be cooked perfectly.

I use regular lasagna noodles. Don’t boil or risk them. Assemble the lasagna. Prior to baking, pour one cup of water inside the edges of the casserole dish. Cover tightly with foil and bake at 350 for one hour. Remove foil and bake another 15 minutes.

Been making my lasagna this way for 25 years. Works like a charm every time!

My wife just used regular noodles and did not boil them, soaked them in hot water for a little while, best lasagna she has ever made and she is an excellent cook. The noodles had some texture and didn't just melt into the meat and cheese.

I just run hot water over regular noodles, just for a minute or two. That seems to work fine.

Anonymous wrote:

Anonymous wrote:OP here. I boiled for maybe 1-2 minutes, then put on parchment and worked in batches as i layered the lasagna with the sauces and parmesan. It was time consuming and dirtied a lot of pots, but super delicious! I cooked covered for 40 min, uncovered another 20 and let sit about 20 after cooking. It was perfect.

Why were there so many pots?

One to make the red sauce in, one to make the béchamel sauce, one to boil the noodles, a baking sheet for the wet noodles post boil to dry them