I want to prepare several lasagnas for a casual get-together at the cottage and I would like to make them ahead and freeze them. Do you recommend baking them first, or freezing them unbaked, then thawing and baking?
It is best to freeze lasagna before it is baked. It tends to dry out if baked ahead and then reheated. Cover the baking dish with plastic wrap and then overwrap the whole dish with heavy-duty foil. Freeze for up to 2 weeks. Thaw in the refrigerator -- it will probably take 24 to 48 hours to thaw. When it's thawed, you will need to increase the baking time by about 10 minutes or so.
-- Heather Howe
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