I've been making Lasagna for 15 years w/out precooking the noodles. My mother did the same for how many years before that. We make it just like you would any other Lasagna. I married into an Italian family and believe me, I would have heard about it if my Lasagna was dry. For what I would call a "nine noodle" sized Lasagna (in the smaller rectangular pyrex dish)layered with cheese and meat sauce you just add 1 cup of water or wine around the edges of the pan. It works fine, always does. Start poking the noodles with a fork after about 45 minutes. Let it set for about tem minutes after taking it out of the oven, just like any lasagna. Don't be scared! Most casseroles of any kind are very forgiving. I guarantee it works fine.