Lasagna: To boil or not to boil the pasta? That is the question.
Okay, Food52 community, help me out here. I am planning to make some lasagna in order to take advantage of some meat sauce that I friend gave me in our food-sharing circle, and I have been looking at lasagna recipes on Food52. Some of them involve boiling the lasagna sheets for varying amounts of time; some don't mention boiling the pasta at all.
So my questions are these (and you can assume that I am not using freshly made pasta, but something out of a box from a grocery store):
(1) If I am using a standard box of lasagna that I have in my cupboard, do I boil the lasagna sheets before using them in the layering process, or do I put them in the layers dry, right out of the box? If boiling, are they parboiled or fully boiled (i.e., for how long)?
(2) Some of the recipes refer to "no-boil lasagna" from which one can infer that these lasagna sheets are put into the layering process right out of the box -- correct? Are these lasagna sheets different from the "standard" lasagna sold in groceries, and, if so, how? Is there anything that I would need to be aware of in using "no-boil" lasagna sheets in cooking?
Thanks in advance for your help, so that I do not suffer the slings and arrows of outrageous cooking techniques.