#no-boil

So here’s my problem: I cook lasagna using the ‘no-boil’ noodles everyone swears by... the kind that should absorb moisture from the sauce instead of needing to get pre-boiled. That part I got down... but every single time I go ahead in cutting into the finished product? The layers fall apart and gush liquid all over the cutting board. Even after it sets for like 24 hours... it’s like the sauce is in some kind of weird, watery gel...? I've been layering sauce between the pasta, then cheese, and stacking... could my tomato base be too acidic breaking down the noodles from below? What the hell am I doing wrong that makes these layers turn into a soggy mess???