Using homemade pasta instead of dried in a bake
I've made lasagna several times with homemade egg pasta. The pasta cooks in the steam generated by the ingredients you're baking and there is no need to blanch, parcook or do anything to the homemade pasta before using it in your recipe. 

The noodles can be quite fragile and moving them around once they are cooked can easily tear them or stretch them out to breaking thinness.