How to deal with "no precooking required" lasagne sheets? I've always been a bit suspicious of "no-precooking-required" lasagne sheets. 

What are the benefits and detriments of these sheets? 

What would happen if you ignore the instruction and cook them a little in any case? I tend to do so - am I wasting my time?
They work fine. Here is an example of a vegetarian lasgana where I use them. The key is to make sure that there is plenty of well-seasoned liquid for them to absorb. You don't need to parboil them.