My recipe makes 2 batches of Lasagna, so I have a lot of noodles at one time. I just spread them out on waxed paper or at times I have used aluminum foil, making sure they do not touch. Works very well for me.

I guess my question is "why precook the noodles anyway?"
I have been making lasagne without precooking for more than 25 years, since a professional chef showed me the method. You don't need any special pasta - whatever you normally use is fine. All you need to do is assemble your lasagne at least a few hours before you want to bake it, cover and refrigerate. The pasta will absorb liquid from your filling and sauce. I get raves on my lasagne. And the assembly goes so much faster when you aren't dealing with slippery, sticky and hot pasta.

I too have not "precooked" my noodles for a long time now, I do however provide extra sauce on the table for those who prefer to have sauce on top , the way our favorite restaurant serves it

I use homemade noodles, they take only seconds to precook, I have never tried them uncooked first. Dip them in boiling water and put them in the pan.

I don't precook the noodles, either, but I haven't used the extra sauce idea. I will from now on! Thanks

When I precook the noodles I always put the shake Parmesan & Romano cheese over them after they have been very well drained it makes them easily to handle and gives a yummy flavor. Another trick I use is one small can of Campbells' cheese soup in the sauce it is so good!!!

I just lay my noodles in hot water for a few minutes to soften them before I build the lasagna. I add grated Parmesan chees to my sauce as it's cooking.

all those ideas are great! But to not have to pre-cook the noodles i would have to say is by far the easiest way to deal with the sticky-ness!!!:)

They have "no-pre-cook" noodles at my market but I find they aren't quite as good.

When I have left-over noodles I keep them in the refigerator with a little cold water. Keeps them from sticking together or drying out.