How do you cook lasagne noodles? Do you throw it all out in a tall pan at once or by batches? In what pan should you cook it?
Do you put them on top of each other in the pan? 
Do you place them horizontally or vertically? 
With oil in the water or not? 
How do you drain them in the colander without everything sticking?
Should you boil, par-boil, or let them soak in water before layering (concerning run of the mill DeCeco lasagne)?
I mainly use freshly made egg pasta and cook two or three sheets at a time. I build the lasagna as I go. So...
Bring water to boil.  Add a couple of tablespoons of salt.  Do not add oil. Drop in a couple of sheets of pasta.  Fresh takes a minute or two.  Remove to a towel on counter top with a spider.  When cool enough to handle, transfer to lasagna pan and add condiments.  Drop a few more sheets of pasta into water and continue layering.  Then bake.

For dry pasta, use a large pot and add all of the pasta.  Salted water...no oil in water.  Cook for a couple of minutes below the package recommendation.  Drain.  You could use a little bit of oil here to keep pasta from sticking together...or refresh in cool water bath.  I would blot dry before layering.  Build your lasagna.  Bake.