I have 2 rules when making the lasagna.
I usually do ( from the bottom up) a little sauce, noodle layer, meat layer ( Not real meat cause Im veg, but really not important here), Another noodle layer, Cheese layer ( ricotta), Another noodle layer, then sauce on top. Bake till hot through and through. Last few minutes Mozzarella on top.
I agree with the noodles a little a la dente , as they will continue to cook and soften through the baking process.
My first rule, is that the cheese is the upper layer. I find when it is one of the lower layers, it kinda squirts out from all the pressure of everything on top of it.
My second rule, is it is good to let it sit a bit after you cook it. It seems to hold together better after it sits, than when it is immediately out of the oven.
And in reference to another ongoing thread, Lasagna is great the next day cold/ or room temp. ( or at least it is to me