I made a lasagna this weekend with fresh home made pasta. I did not boil the pasta before building the lasagna. It turned out great, but I'm always looking to fine tune a recipe. What do you do?
Also, how thick do you make the pasta for lasagna? I have a machine and went down to setting 8, which is one short of the the thinnest setting. My only complaint is, upon reheating the next day, the pasta was so light I was hardly able to taste it.