Lasagna with bechamel sauce - make ahead?

[pellegrino31]

I'm hosting girls' game night this weekend and thought it would be a perfect opportunity to try Ina Garten's mushroom lasagna recipe that I'll serve with some roasted tomatoes to balance out the richness.

Wasn't sure though if I could assemble it the night before and then bake it off the next day. I know lasagna is perfect for making ahead and I've done so with tomato-based versions but haven't before with a bechamel lasagna. Mostly I'm worried the bechamel might separate when it goes from being chilled to being heated. Reasonable or unreasonable worry?

[pellegrino31]

Thanks everyone. Looks like I can give myself a break and make this ahead of time.

[foodperv]

there is a post some where on this board about that very recipe
i like most of her stuff that one i would not do again

[pinstripeprincess]

i have an addiction to croque madames and the only ordeal in making them is the bechamel... because of this i have a bowl filled with bechamel sitting in the fridge waiting for reheating when in use. it holds up pretty well although i wouldn't advise use after a couple of weeks.

[coastie]

its fine, a roux based sauce won't break like that. It will be great.

[ccbweb]

I would bake it ahead of time, and then reheat it before serving. I do this frequently with the Cook's Illustrated spinach lasagna and lasagna bolognese recipes and it comes out wonderfully.

[ElizabethS]

I make the Saveur meat lasagna with bechamel a lot and have never had a problem with making it ahead - sometimes I bake it ahead and reheat/sometimes just refrigerate and bake later.......also freezing is fine too