It should be okay, especially if the assemblage was extra wet. I did once encounter a very fancy, very dry, very dense, nearly impossible to break Italian pasta (possibly GF) that never softened, but unless that sounds like what you used, don't worry. A big reason for preboiling the lasagna is if it's very dry it'll soak up all the moisture and fat, making the filling somewhat (but not awful) dry. It's most noticeable with the cheeses. (The other reason for preboiling is if you're going to bend the pasta, such as if you're lining the sides of the pan, you need it good and soft. Another way to soft it is to just soak it in hot water rather than preboiling.)

If you're worried that the pasta won't be cooked and edible, don't. It'll be okay, though maybe greasy depending on how much fat is in your filling.

So much depends on the exact pasta and filling, that I can't say exactly how it'll come out. I've given you worst cases above. It might be perfectly, or at least nearly, normal. :)

Thanks. I just took at a peak and I seem safe, although I may have made it too wet because there is some pooling:(. I took off the foil cover to let it dry up a bit...after pushing the noodles back into the sauce.

If it's still too pooling wet after 40 minutes in the oven (enough time for the pasta to soak up what it's going to soak up and for the moisture to be reincorporated in the filling, etc.) you can use a turkey baster to suck up a lot of the excess.

Also, do let it rest for ten minutes, or at least five, before cutting. The longer it rests at room temperature, the more the moisture will reincorporate.

Happy giving birth day to you! And happy birthday to your son. And happy new year to you all!

Thanks plllog same to you and all of your family! This has been very helpful.

I always make my lasagna the night before & use dry noodles. Works great, & like klseiverd said, I tried the no cook noodles once, they just didn't work well for me.

Hope it worked out okay. I would have baked it uncovered the entire time, but using a baster to draw up extra liquid should work too. The only lasagna I have made is with uncooked noodles. I watched my mother try to untangle those boiled lasagne noodles -- made the whole process so much more complicated.

I bet it came out fine. Tricky if not used to lasagna methods often. Good balance of moisture that comes from experience and using familiar products.

I do the overnight rest as well. All the ingredients meld and firm up. I use PastaJoy brand that is rice based and gluten-free. Never gets soggy, ever.

My Fall harvest lasagna is all veg and gluten-free. Mushroom layer with caramelized onions give it a meaty richness. One of the few main courses that pleases everyone.

I do put a top prosciutto layer on the meat lovers, (like me!), but just enough to satiate that plate. Little puff rolled and twisted and under the broiler for 3 min.

I'm not even sure if the PastaJoy is pre-baked but it works great.

Sleevendog do you have a copy of your fall lasagna - the mushroom layer with carmelized onions sounds great, and I do have some vegetarian friends who wouldn't be able to have my standard lasagna with meat sauce.

I'm surprised anyone buys lasagna noodles - they are so easy to make and certainly require no boiling when made fresh. I've not made them gluten free, but it is easy to find recipes for gluten free fresh pasta. I do have a Kitchenaid pasta attachment that makes rolling out the dough very quick and easy, and I generally go to #5 and stop there, but if you like them thicker, you can stop at #4 or roll the dough out with a rolling pin, which is probably even faster.

Some people make pasta dough in a food processor, but I prefer to make it in a bowl as it comes together very quickly, and it is easier to clean a bowl than a FP. I also do not use more than one cup of flour at a time, as that makes the quantity that I want and will make four to six servings, depending on what is served with it.

Elba, that recipe was posted here a while ago...i bet i can find it. It is really 'farm-to-table' using what that season brings. Never the same but basics re-peat. No formal recipe.

We make our own pasta often though with a crazy work schedule, not often enough. I find many purchased pastas really good. And someone worked out a difficult gluten-free noodle that i have no time to experiment. I've made my own rice noodles for KoreanNoodlBowl but wow, such a simple dish gets lengthy with all the prep i rarely have the time to make it as is.

Fresh noodles work best in more traditional Italian lasagna recipes, not the mile high American styles. What i had often in Italy was a very thin noodle and maybe just two in individual servings, an oblong baking dish with low sides. Prepared fresh, baked quick with a short minute or two under a commercial broiler. They also don't hold up as well for day-ahead prep.

I also prefer ravioli very thin and the care taken for the ingredients instead of the big fat thick cheese squares ItalianAmericans make.

I have probably said the same thing a thousand times....how easy it is to make at home. Yet when i've harvested the farm in the Fall, i'm processing so much veg i can't spare the time and actually prefer the thin rice noodle sheets for that. Or the simple thin non-ruffled no-bake. They hold up in all those layers. I use my turkey roaster and it fills up. Only two-3 pasta layers. Mostly veg.

Just answering the op, not all lasagnas have to have a heavy tomato base. Or that much noodle.