all lasagna noodles can be cooked in the oven with the rest of the lasagna without pre-cooking. With the right amount of liquid in the dish, you needn’t pre-cook the noodles.
In fact, you’ll find that when not pre-boiling the noodles, the noodles will soak up the tomato juice.
If you precook your noodles, then you will not have al dente noodles after it’s been baked, since the noodles will continue to cook and soak up more liquid.
This is not necessarily a problem. Al dente (to the tooth or firm to the bite), describes a certain feel that certain pastas and risotto should have. The reason for this feel is not merely just to have bite, but to also create a pasta that can hold onto its sauce. If the pasta is over cooked, the sauce tends to not stick to the pasta as well.
Lasagna, however, is a casserole dish, not a pasta and sauce dish. Therefore, the al dente measure, to some, is not considered as important a measure as it is with other noodles and risotto. It is generally accepted that the noodles in lasagna should be a little softer than al dente. Therefore, if one pre-boils the lasagna noodles to a minute shy of al dente, then it will properly be just softer than al dente once the dish is cooked in the oven, but not mushy.