High Altitude Lasagna Help.

I recently moved to the mountains and I want to make my yummy veggie lasagna, but I'm not sure what adjustments I need to make. I am living at over 8,000 feet above sea level.

Does anyone know if I need to adjust the length of time/amount of liquid I use in the recipe? If so, by approximately how much? I don't usually cook my noodles before I layer them in the pan and I'm worried about them drying out or being too soupy because of the lower boiling point of water here.

Thanks!

 
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