I agree. The consistency isn’t quite right.
I’ve actually never used them. What’s the difference between those and non-boil ones? When I make lasagna bolognes, I use fresh noodles. When I make the more “stuffy” and “saucy” styles, I just use regular noodles and they cook up fine without precooking. I"ve been tempted to use them for bolognese, as I don’t think regular noodles will work, but haven’t gotten around to it yet.
So, a lesson I just learned about making lasagna: Count the noodles before you start.
I always make an entire 1-pound box of noodles at a time, because I’d rather have leftover already-made lasagna lying around that I can eat as I please than a box of leftover noodles rattling around. And the last time I made lasagna, that one-pound box was 12 noodles, so that’s what I planned my layering around. Turns out, though, that this box was 20. I managed to squeeze in one extra layer, but by the time I realized it was too late for an extra two.