Freezing lasagna reminds me of when our daughter was in college and we would package up homemade frozen food and fill her freezer. I would bake lasagna and then portion it into small foil pans (don't forget to spray them with Pam). Wrapped them in heavy-duty foil and took them to her frozen so she could reheat them a serving at a time. So that's another freezer option. I now make packets of lasagna roll-ups for the freezer for ourselves. Works much better for serving 2. -Grainlady

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

I've made this recipe several times. Calls for uncooked lasagna noodles. Not sure how it would translate to whole wheat noodles, but you can use it for guidance as to amount of water/liquid. (originally found on the lasagna box) VIRGINIA'S EASY LASAGNA 1 lb. ground beef 32 oz. thick spaghetti sauce 1 1/2 c. water 2 c. (15 oz. container) Ricotta or sm. curd cottage cheese 3 c. (12 oz.) shredded Mozzarella or Monterey Jack cheese 1/2 c. grated Parmesan cheese 2 eggs 1/4 c. chopped parsley 1 tsp. salt 1/4 tsp. pepper 8 oz. lasagna, uncooked Brown beef in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8 to 10 servings. Lasagna will expand to fill empty spaces.

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.