Yeah, I know it's more properly "lasagne." Anyway, I am thinking of trying this for the first time. I've made fresh pasta before, so that's not an issue. But I'm not as certain as I'd like to be about the recipe changes from the usual American, thick, dried-pasta style. For example, how thin do you roll the fresh pasta sheets? Do they need parboiling before assembly?
I'm kind of assuming that this style would have more layers than the usual 3-4 that one sees in Italian-American baked lasagnas.
And should one think of saucing differently? Any recipe links would be welcome.