No Boil (Oven Ready) Lasagna Noodles

While I like their convenience, I have issues with no boil lasagna noodles. Half the time the lasagna turns out too dry, and half the time it’s soupy. I find it almost impossible to get the noodles hydrated the way I like. Here’s the best solution I have found so far:
Make your lasagna according to the original recipe, but add about 1/2 cup of broth to the sauce. Leave any cheese topping off for the time being, but be generous with the top layer of sauce. Cover the casserole with foil for the initial baking. After about 3/4 of the covered baking time, uncover and check the noodles. Odds are, they will be on the dry side. Drizzle another 1/2 to 1 cup of broth (not sauce) over the top and use a spatula to pull the layers away from the sides, letting the broth run all around. Cover the lasagna again and bake for the remainder of the covered time. Check again. If the moisture level is to your liking, add the cheese topping and bake, uncovered, until the cheese is melted and bubbly. If not, add a little more broth and bake, covered, a while longer before topping. I always let lasagna stand about 10 minutes before cutting.