Lasagna sheets

Do you boil lasagna sheets even though it says that they are ready to serve? Even the dried ones?

I always boil mine and then bake them with the mince sauce, white sauce and cheese.

I purchased fresh sheets once and used them as is, DH and DS complained how tough the sheets were.

What do you do?

SIL dips hers in boiling water to soften them.
Bro uses them straight out of the packet.
I buy fresh.

In taste testing all methods were declared delicious. You just have to cook the fresh and straight from the packet a bit longer and have a slightly more liquid sauce.

I put 20mls of water in bottom of dish before first pasta layer and then layer as normal.
Pasta just packet dried ones
meat in sauce
drizzle bechamel some grated cheese pasta
generally 3 times over and top layer pasta with bechamel sauce and grated cheese +++

I use fresh sheets and don't cook them at all before. I put a layer of bechamel sauce on the bottom before the first sheet.

I buy fresh as I never had any luck with dry sheets, plus fresh are easier as they are usually longer/wider.

I think it works best to let it 'stand' for a bit after you have 'assembled' the lasagne, sometimes I make it early and let it 'stand' for an hour, or cook it really slowly, and give the sheets time to soften up.

I too use the fresh sheets & have never boiled before & not once had a prob or anyone say anything. I always put a layer of either mince or cheese sauce on the bottom first....just cause my sis told me it stops them sticking. Ahhh I try not to make the sauces too thick also.

I brush the sheets with boiling water using a pastry brush as Im assembling it

I use the dried ones, i make the mince sauce part a bit liquidy so the sheets soak it all up. If i can i make mine the day before baking - its much yummier.
I have never had a problem with my lasagne being dry. I have used the fresh sheets before and the top one was chewy.

I always use the dry ones, and as others have mentioned, i put some of the bolognese sauce on the bottom first. I tend to make mine the night before, or early in the day and then cook it as I need it.

I use the dry Barilla ones that say you don't need to pre-cook them. I always soak them in a dish of cold water while I am preparing the other ingredients (an hour or so). Then I drain them and pop them in the dish. Nothing is worse than underdone lasagne sheets, and I find that this method ensures that they are just right :)

Thanks ladies. I guess my mince sauce is dry then, so the pasta has no liquid to soak up and soften.

I guess, i'll still boil mine but i had wondered what you guys did.