It will be fine refrozen....and will be safer if you do....given the bechamel. But I would have more sauce to put on before you re warm it. Linda C

There are some very dry, high quality, Italian dried lasagna noodles that I've tried that really require boiling. Or, I should say, you can put the pasta in dry, but it'll soak up all the moisture, giving you a dry lasagna unless you use a lot of very thin sauce. The best way I've found is to use fresh pasta, if possible, or the regular dry boxed like DeCecco, Barilla or Ronzoni. My experience with no bake pasta is that it's like those flat sponges that pop up when wet. It's no easier than regular boxed pasta and has a weird flavor and texture. THE TRICK: Before you lay out all your ingredients (but after they're prepared), fill a baking dish with hot tap water and soak the pasta until pliable. Don't pack them in so they don't stick together. It'll take about 10 minutes. You can do it in your lasagna pan, then lay the pasta out on a towel. You can use your fingers to kind of squeegee the pasta if the water clings. This sounds a lot more complicated than it is. It's just softening the noodles so you can wrap the sides, and so it won't wick away all the water, without all the mess and aggravation of boiling. Unless you leave them in the water way too long, they don't get waterlogged and make the lasagna wet, like boiled noodles can. I always bake immediately. Eggs in the ricotta (one per pound) are the secret to lightness and stability. They help keep the whole thing from going soupy and slide-y. It's probably overcaution, especially as my eggs are less likely to have salmonella as the ones from the big factory farms, but still... If I'm planning to reheat the whole lasagna, I'll only cook it until it's set, and at a lower temperature to keep down the browning. For reheating, I set it out to take the chill off (or thaw) and bake at the same time and temperature it's meant to cook at originally. You can test the middle with a small knife or fat skewer. Pull it out and feel if the metal got hot and if the residue is at a good temperature. I've never had the pasta go mushy in the freezer, but in a casserole style lasagna, it isn't al dente either. It can still be firm, but will be completely yielding. That happens during the first bake. The kind of lasagna that you make by stacking a single portion on a plate can be al dente. :) BUT, I don't make soupy lasagna. It doesn't leak all over the place when cut. Perhaps the pasta would get mushy if there were a ton of loose liquid in it. If that's case, unless you want to wrap the pan, don't bother wetting the pasta. You can use regular pasta dry out of the package, and let it soak up the excess liquid. Good luck! Lasagna generally freezes beautifully.

I agree about not trying new tricks on company, but here's a link to your thread on the same subject from yesterday: http://ths.gardenweb.com/discussions/3353866/lasagna?n=8 If you're not experienced making lasagna, here are some tips: Cook down your sauce so you're not putting in a lot of water which has nowhere to go. Use the eggs in the ricotta. If you don't, you have to compensate, and that takes experience. Put a baking sheet on a lower rack to catch the drips. Figure out how many layers of pasta you want/have first. If you want a lot of pasta, make sure you keep the in between stuff thin. It's easy to put good stuff in, and have only three layers of pasta, which is a casserole, not lasagna, and tastes good, but without extra eggs is hard to serve.

Sharon, I'm sorry to hear you have an ill family member, and I hope she recovers soon and completely. I've frozen Shepherd's pie unbaked, and it comes out well that way. I usually assemble lasagna and freeze it uncooked, then bake when I want it. I do cook the lasagna noodles before assembly, though. As Peppi says, I think the chicken parm is OK fully cooked, then simply warmed, but the Shepherd's pie and the lasagna I think are better frozen then baked right before eating. I've never tried to freeze mac and cheese, but I have frozen stuffed shells and manicotti and they were fine, I did those like the lasagna, assembled and froze them, then baked when needed. I like the idea of homemade TV dinners, there may be some days when she feels better than others, and on "down" days, it would probably be nice to just pop a whole meal into the microwave and be done with it. Don't forget breakfast either, I like breakfast for supper sometimes. Pancakes and French toast freeze well, as do breakfast burritos and sandwiches with egg/cheese/ham or whatever. So do scones and muffins. Good luck, I'm sure she appreciates all your help and thoughtfulness in helping her stay strong while she recovers. Annie