Thank you rob333 I'll just plan to cook it frozen..EASY!

Well....I am not a fan of cooking lasagna from frozen.....depending on the size of the pan, the outside and edges can get too brown and cooked hard before the center is cooked.
I always cook mine first and heat it in the oven before serving....and I find it's best if I that it in the refrig before heating.
When I make a pan of lasagna for freezing, I cut it into 2 serving sized pieces and wrap in foil....then freeze. And those portions ae small enough to cook easily from frozen.

You're welcome. I agree with Linda, thaw it in the fridge.

Of course, it's "safe" to freeze and cook later. Lasagna is what I call "big" food... ya can't easily make 1-2 servings. About smallest I've mastered was square "brownie" pan full. I do mine as an individual roll-up. I cook maybe 8 noodles, put some of the meat sauce and some of the ricotta mis on about 2/3 of each on and roll up. Will top 3-4 of the rolls with sauce and into oven. Rest get frozen individually and baked from frozen later... just add some sauce.

I never cook the noodles first, just add extra liquid to the sauce. Just regular lasagna noodles, work as well as the no-boil ones. So creamy and tasty!

I usually make sauce one day and have it over pasta, then add water or broth to the sauce and layer up a couple pans of lasagne that evening and refrigerate (that lets the noodles soak up sauce and flavor). Bake one the next day, freeze another.

Foil can be deteriorated by acidic tomato sauce, so I put a layer of waxed paper between the food and foil. Without the wax paper, I've seen holes eaten through the foil. ugh. And I don't use plastic wrap under the foil since the time my husband put it in the oven without removing the plastic. ick!