I make fresh pasta a few times a week. Usually a hand-cut pappardelle, ravioli or something baked. My last attempt at fresh lasagna resulted in pasta that was far too dry around the edges. I made it with bechamel and a vegetable mixture (with feta), and the flavors alone were outstanding.
But, as I said, the pasta was far too dry. Baking it for less time would have left me with raw vegetables, so I'm assuming that I just didn't have enough moisture in the fresh pasta and the dish itself to accommodate the long cooking time. Correct?
So, in cases like these, should I preboil the fresh lasagna sheets for a little while to get some additional moisture in there? I'm going to make some personal-sized lasagnas in 6" ramekins tonight, so I don't want to repeat those mistakes.
Any thoughts would be appreciated!