Welcome to Hungry Onion!
Are you rolling the pasta by hand or with a machine? I’ve only done the latter for lasagna, and rolled it to thinnest setting, translucent enough to see your hand through it. There is no need to dry the pasta if there is egg in it (in my experience, rolled eggless pasta for tagliatelle needs time to dry before cooking otherwise it comes out mushy).
As per Marcella Hazan’s instructions, blanch small batches of just rolled noodles in boiling salted water for a few seconds, until the water comes back to a boil, plunge into ice cold water, drain and let rest on a towel. They won’t have those silly fluted edges, so don’t worry if they break during the process— no one will notice!
Marcella says that baking uncooked pasta results in gummy noodles, and that reflects my experience cooking a dry pasta that way. I’ve not worked with “no boil” lasagna noodles, but I suspect they’re not as good as what you’re whipping up in the kitchen.