Pasta – Fresh pasta noodles in lasagna

Fresh pasta cooks in just a few minutes, so taste it early. It should be al-dente just like properly cooked dried pasta. Let your fresh pasta dry (I hang mine over the back of a chair) for half an hour or longer before you cook it, so that there's some crunch for the al-dente feel.

Most recipes advise "type 00" flour, which is milled extra fine. You should be able to tell when you've kneaded enough - it just needs to feel perfectly smooth in your hands. You don't need to knead for ages like bread dough, but you do need to have mixed the liquid and the flour completely thoroughly.

The general process of making lasagna is:

• Cook the other ingredients - brown the meat in a pan (maybe with seasonings); if you're using fresh tomatoes, cook them; if you're using canned tomatoes, drain the extra liquid out. The important thing is that everything is cooked, and there's not too much liquid left, since that'd make the lasagna messy at the end. This does mean it's faster with canned tomatoes, since you only have to drain them, not cook them.
• Cook the noodles as you would any pasta. Be sure to stir, since big flat noodles stick together more easily than most. (There are also no-boil lasagna noodles, but you've already bought yours, and I doubt that's what you have.)
• Layer the ingredients in the pan, starting with sauce on the bottom (otherwise the noodles will stick to the pan), then noodles, then alternate layers of the other ingredients and noodles and sauce until you run out or your lasagna dish is full.
• Bake it until it's heated through (the ingredients are all already cooked).
• Let it cool for a bit before serving; this helps keep it from falling apart when you cut into it.

When you go looking for recipes, though there are tons and tons of them, they'll pretty much all look generally like this. They'll just have variations in ingredient proportions, seasonings, order of layers, and so on. You shouldn't have trouble finding one that matches up with the ingredients you have, if you want a recipe to follow carefully. As long as it generally matches the steps I listed, it should be fine.