I'm making lasagna for an event tonight and made a double portion of meat sauce so I can keep one. To get the best result should I:
o prepare and cook the lasagna and then freeze
o pre-soak the lasagna noodles and assemble and freeze uncooked (probably not);
o or freeze only the meat sauce and defrost and then assemble/cook the lasagna?
if times not really a issue when you are going to remake it i would say to keep them seperate and assemble and cook when you want it again, because i think lasagna is best when it is fresh and gooey.
but if you wanted to be able to have lasagna ready and waiting for you anytime, then i would say cook and then freeze. it should be fine either way