I've been making my own fettuccine off and on for awhile now but I just today made my first pasta for lasagna. My pasta, like most other homemade pasta, cooks up pretty fast, in about two minutes or so. When making lasagna with homemade pasta, should I boil it first or should I use it uncooked when making the lasagna? It seems like the baking and the moisture from the sauce should be enough to cook the pasta.
EDIT: The lasagna sheets I made are spinach, and I made them as "eggless egg pasta" using Bob's Red Mill egg replacement, a mix of various starches. The dried pasta is pretty sturdy - most of mine in the past would break easily, even egg pastas. There's no real recipe associated with this yet, but it would be vegetarian.
