I have never cooked lasagna noodles and I buy whatever whole grain I find on sale … I simply use plenty of sauce starting with a generous measure on the bottom, before each layer of dry noodles, and finishing with a thick layer on top.  Cover with foil and shove in the oven for 60 min @ 350, uncover for extra cheese with 5-10 extra min to melt it.  The noodles are al dente in texture, but that's what we prefer.  Since we discovered whole grain lasagna, which pushes the chewiness of the end result, I often bake it about 10 -15 min longer before uncovering it.

I never precook them either. I add tomato juice until the noodles are under liquid, at least a little. Lift up the noodles with a table knife to make sure you get all of the layers moist. (I usually don't plan lasagna, so I couldn't do the overnight soaking, but that sounds like a good idea!)

Teacup

I don't cook them either… and I don't like those no-cook noodles either.  Amen to "a noodle is a noodle".  I add extra liquid to the sauce sometimes, or add tomato juice or V8 to the finished pan, then I cover with foil for a bit while cooking.  I remove the foil 3/4ths through the cook time  and add some cheese to the top to brown and finish it that way.  I find too that I have to let it set up for about 15 minutes before slicing.  Gosh.  I'd better make some lasagna tonight!

I don't pre-cook them either. I make my own noodles using 1/2 of an egg noodle recipe. I always make them full whole grain too. It is a lot more filling, so my lasagna goes a lot further. What I like about it is that it is fast and easy, and I only need to make 2 large noodles. I layer everything as you are supposed to and I have found that if I cook mine for an hour, it works just fine.

I like to add spinach to my lasagna too. It gives it such beautiful color to see it in the cottage cheese and it adds just a bit more nutrition as well.

Show of hands:  how many people made lasagna this week after reading this thread, or intend to?   I did. And didn't cook the noodles, of course.