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I'm going to give a different answer than the one I gave in the question that Stephie referenced: Yes, you (most likely) need to cook the fresh pasta. The problem is that for the other case to work, you need to at the very least dry the pasta first before you use it. If you don't, the moisture will just turn the pasta into paste. For typical lasagne, ...


Whether the pasta is rolled for cannelloni or flat for lasagne won't make a difference, just make sure that the tops of the rolls are covered with sauce, too, or they will dry out and taste not nice. For the pros and cons of fresh vs. dried pasta in "al forno" dishes, see the almost duplicate lasagne Q/A.


I prepared lasagne last night uncooked and left in the fridge overnight, when i went to cook it the bechamel that i made has soaked in the uncooked lasagne sheets, wont do this mistake again

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