As pasta makers, it is our professional experience that it is better to par boil the pasta sheets in water for 30-40 seconds and then leave them in cold water for about 15 minutes as one prepares the other ingredients before you dry them and layer them....
During the boiling, the egg in the pasta will set and firm up the sheets. The leaving them in cold water will saturate the pasta so that it has enough moisture. This will help your pasta not dry up during the 40 - 50 minute cooking time and you do not have to add any additional sauce...

Making lasagna without par boiling the sheets can make the egg pasta soggy and gummy because it will try to absorb the sauce and unless one over sauces the lasagna it will require more sauce during the cooking process.
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Just went to Tutti Matti for lunch and their offerings were excellent.

Can anyone recommend a place that makes Fresh Pasta in Vaughan, Maple, Woodbridge? TKS.