Yeah, I hear you. If I was going to do it, I might try adding cup of water or chicken stock or white white or something, just to make sure there was enough liquid to cook the pasta. The lasagna noodles I use are the normal cheap kind that don't say anything about whether or not to precook...

It seems to me that if you opened up the casserole and found it was still crunchy, it wouldn't hurt it to then add some water and bake it another 45 minutes, but I'm no expert, so. :)