To pre-cook (or not) fresh homemade pasta sheets for lasagna?

I recently received a Marcato Atlas machine and started making my own pasta, with great results, including filled versions like ravioli and tortellini. However, I haven't tried making lasagna with fresh pasta yet and am unsure about the best approach. Some online sources suggest parboiling the pasta sheets before assembling and baking the lasagna, while others claim it's not necessary. My lasagna recipe features a traditional long-cooked ragu with various meats and a bechamel sauce, layered with parmesan cheese. I sometimes add spinach, but avoid using mozzarella or ricotta. I'm considering using very thin fresh pasta sheets, around 1mm thick, and wondering if they'll cook properly during the baking process. I'd like to hear from others who have tried making lasagna with fresh pasta both with and without parboiling, and what differences they noticed. My instinct is that the thin sheets will cook fine during baking, but I want to confirm this with others' experiences. I'm open to advice and guidance on the best approach to making lasagna with fresh pasta. I'm curious to know if parboiling makes a significant difference in the final result. I'd appreciate input from others who have experimented with different methods.