I don't think they'd hold up to the long baking and leftovers wouldn't work out well either. Their texture can disappear surprisingly quickly and turn to goo.
I've seen lasagnas made with polenta for the noodles or even eggplant/zucchini cut in long thin sheets to give that pasta texture.
But doing some googling there are some rice/corn noodle combinations for this situation it seems. Here's one.Rice Lasagna
I have no experience with this category of products so I can't say how it might turn out. Be prepared to adjust the sauce texture/runniness to adapt to a different sort of pasta.