How to pre-cook the lasagna
If all the sheets are cooked together, they should be drained and added to a bowl of cold water to keep them separated. Otherwise, most Italians cook a few sheets at a time (adding a drop of oil to the cooking water) and lift them out of the pot one by one with a slotted spoon, then add more to the pot (kept on a rolling boil) as they layer the lasagna.
Now made in Montoggio, Liguria in Italy and iconized in Rome, their roots are actually Sicilian. In his book, De Arte Coquinaria (1480) famous chef of the time Martino da Como, refers to "Sicilian macaroni" and describes the production process for bucatini in detail.
Durum wheat semolina.