just as good and real easy to work with and use.

I use a lot of sauce so there's lots of moisture & I seal foil tight & secure around the rim of my pan so the steam doesn't escape. That is a must & then you must not peek! I bake at 375 for 50 minutes & my pasta is perfectly cooked.

on edit: Looking at my notes, I lower the heat to 350 after 10-15 minutes.

And yes, they sure are easier!

... putting cold water in while stirring, When cool, pull them out and lay onto a dish towel piece by piece and start assembling the lasagna.

I think I notice a diference in the thickness and mouth feel. but that just might be my aversion to substituting.

rinse cold, lay on towel method. It is assembled and in the oven now. House smells SO good. Thanks for all the comments.

... to doing mise en place. I had too much faith in my ability to pull it together in a snap. An important tip: it doesn't matter if the pasta gets torn, no one will see it and if one does, he won't care! Non stress lasagna is the goal!

I use San Georgia and follow the directions on the box for cooking time. Texture maybe not quite as good as regular but it’s fine for me.

I assume you're talking about those noodles that don't require boiling before assembling the dish. I like skipping the hot fingertips that come with handling the boiled noodles, but it's not what I'm used to. Maybe there's a trick to it.

You don't need to boil and they are like using fresh made pasta. Better than the boxed ready made. Find them where Olivieri pasta and sauces are in your grocery store.

It was years before I learned this, you just need to add a bit more time to the cook. Poke it with a cake tester to see if the pasta's soft. As a bonus, it absorbs extra liquid so it leaves the lasag nice and firm, never runny!