I found a way to save a step in lasagna making...
no need to boil the noodles before baking...esp.
if you use a home-canned tomato sauce that is a
little bit "wetter" than the thick commercial stuff.

layer ingredients in pan...
tomato sauce, dry lasagna noodles,
more tomato sauce, ricotta, tomato,
etc. and cover with foil or cookie
sheet to keep steam in...bake in
oven til all is tender...can also
add layers of peppers, olives, and
mushrooms...and onions and garlic,
and chopped spinach, but always have
tomato sauce on both sides of each
pasta layer...

(i guess some would want meat in it..
that probably gets added to the
tomato sauce, but i never eat it,
so would not know.)

top all layers with parmesan and
mozzerella cheese....

(you can also soak noodles in warm
or hot water in a large flat pan
or dish to soften them...no need to
boil, though.)