After reading a zillion glowing reviews of the use of fresh pasta in lasagna, I gave it a go. The result was really delicious when fresh out of the oven, but once I put it in the fridge...soggy city! Lasagna is one of my go-to weeklong dishes, and whenever I use dry pasta, the leftovers are as good (if not better!) than the original. But each subsequent eating of the fresh-pasta-lasagna was less and less appealing.
As every review I read (and the pasta vendor) instructed, I did not boil the pasta before baking. I just layered it as-is, and baked as usual. Did I do something wrong? Was there maybe something wrong with the pasta? Or is fresh pasta just no good when it comes to leftovers?