It will become less "juicy" on standing....maybe have some broth to add before baking...or just make it extra saucy....but I think it's best fresh baked than warmed. I've done it both ways.

I'm also making lasagna for Christmas dinner and, having done this many times before, my recommendation is to cook it completely now and then reheat it on Saturday after refrigerating.

Fawn, what's your method for reheating? Put the entire tray back in the oven or cut it up in serving pieces and reheat in the microwave?

Linda, that sure would be the easy way. I used all the sauce in making it, but I used more than usual.

It will be torture to bake it now and not be able to eat it!

I reheat it as hot as possible. Bring the oven to 450 degrees and the whole thing will be hot in less than 20 minutes. Don't cut it until you serve it.

Got it. Thanks so much.

I don't like the texture of cheese that has been cooked, melted and re heated....reminds me a bit of leftover pizza. I much prefer to build it and then bake. Restaurants usually serve lasagna with a small topping of sauce if it's reheated in serving size pieces.
Or you could build it, bake it and add the final cheese topping as you are reheating

When I make lasagna, I prefer to make it a day ahead of time. If you bake it and serve it a short time later the layers tend to slide around . I prefer to bake, cool, then reheat a day later. You can always omit the top layer of cheese the first time you bake and add it and some extra sauce when you reheat.

It's in the fridge unbaked at the moment. Since it is for Saturday's dinner, I have a little time to decide. I did make a small extra pan with the unused noodles and extra stuff and it was delish!

I make a lasagna every year in the early fall after the big garden harvest. Usually all veggie and sometimes a smaller side one like you did to have right away with the extra ingredients. Sometimes that one i add a top layer with a bit of prosciutto along with cheese. yum.

I bake it in my big roaster pan and makes about 15 giant portions that i freeze to have throughout the fall/winter. I bake both to about 80%, cool, then portion and freeze. The smaller one i cool, then re-heat and bake again and get the top toasty.

If for a crowd, the big one is always 80% baked the morning of or day before. I just don't take the foil off the first baking to toast. (but i do take the foil off when out of the oven to cool down faster for the fridge)

Certain things meld and firm up and benefit from a pre-bake. Lasagna is top of that list. Or it may just be the way i make mine. A ricotta cream instead of a bechamel sauce. I save that version for when DH makes fresh pasta sheets and i have delicate ingredients like lobster or scallops. A more Italian style baked in individual oval ramekins. Usually just two pasta sheets not unlike a giant ravioli.

It might be one of those things that can be carried out both ways. If using dense ingredients like a more American style with lots of sauce and cheese, prepping ahead and baking later should be fine. Mine packed with layers of veggies does best pre-baking.

Thank you, Sleeve. Yes, mine is lots of cheese and ground beef and sauce, My son and I ate the small one last night and it was really good. I appreciate your tips!