Here is the recipe I looked at.

https://longbournfarm.com/pasta-bake-a-freezer-meal-idea/

I have always froze my lasagna after we eat on it a couple meals and it is fine. Could you not make your pasta fazool, (I've never had it, looks like a soup?) Then freeze the sauce and noodles separate. Combine and heat just before serving. I always freeze rice dishes, like gumbo, separate. The soup in one container and the rice in another.

ETA: Both always reheat better in the oven or on top of the stove, rather than the microwave. The only thing that reheats for me in the microwave is just a plate of stuff.

If you thawed the pasta fazool, could you reheat in a Crock Pot? Probably also one of the Sous Vide.

Louise, I have frozen various pasta dishes after assembling them with excellent results. The recipe in your link should be fine. Yes, you can add some beans if you like. Undercooking the pasta a bit is a good idea for freezing and baking later. I've always felt that assembling, freezing, thawing and baking...in that order...is better than baking prior to freezing. It just seems to taste 'fresher' that way. One of my favorite lasagna recipes has a filling that consists of ricotta, Parmesan, eggs, spinach and sauteed mushrooms. Mozzarella and more Parmesan are layered into the dish with the lasagna noodles and meat sauce.. It's really good and freezes beautifully.

ETA - One thing that might be obvious is not to add the cheese on top until right before baking.

Yes, there a few variations of the pasta fazool. The more common one is a soup, but the one I’ve made is a casserole.

I don't see any reason why the casserole version wouldn't freeze well.

This one gives a freeze option.

https://www.tasteofhome.com/recipes/pasta-fagioli-al-forno/

Tiger eye. That looks good, I may use that one.

It does sound good, tigereye. Lots of good flavors going on. Honestly, your freezer's a friend to almost any baked pasta dish.

Evidently, the pasta fazool is like when you tell us in the south, you are making potato salad or mac and cheese, everyone has there own idea of what it is, lol.

Beans freeze well. Pasta freezes well. Cheese freezes well. Meat freezes well.

Water doesn't freeze well. It expands. It crystalizes. It migrates. It's a PITA.

Yes, undercook the pasta. Also, try to get the beans cooked but no more than cooked. Bake the casserole to well set, but not brown. Most of all, make the casserole dryer than you usually do. Try not to have any free water. When you reheat, thaw in the fridge, remove and add more sauce or other moisture on top and let it seep in for a short while, and bake for the same amount of time / temperature as you did the first time.

So funny, tigereye...people can definitely have their own idea of what a dish should be. I think variations are what makes it more interesting...and often tastier. ; -)

LOL! But then I see these cooking contests on TV where the judges are miffed because the cooks use some random name for their not that name dish, like calling a mustard sauce agrodolce. :) (And you know my pet peeve about calling any puree hummus which means chickpea.)

Pasta fazool, pasta fasul or pasta e fagioli is pasta and beans. Whether it's soup, casserole or strung on the Christmas tree, it's still pasta and beans. :)

ROTFLOL!!!

No help on the casserole, but hope it turns out well.

Chloebud: Would you mind sharing the recipe for the lasagna you mentioned?

I do quite the opposite of what Pillog recommends....more moisture in the dish to be frozen....when thawed and baked the water goes where it should go.
I under cook a pasta for a dish to be frozen and make it very "saucy" and plant on extra sauce and or broth to add half way into the baking, and of course the cheese on top goes on before it's baked.
I bake a frozen pasta casserole when it's still partly frozen and use a thermo pen to make sure it's hot all the way through, and have extra sauce to add when it's done. Not a lot worse than a dry casserole.

Linda, I couldn’t agree more with what you just said. That’s exactly why I was wondering a out adding the ricotta moisture. I hate dry pasta! I hadn’t though to have extra sauce on hand. I’ll do that.

Colleen, I k onew that was dumb, but for whatever reason yesterday, I couldn’t get my delete key to backspace, and auto correct was in prime working order. Lol‍L

lizbeth, here's the recipe...very tweakable. I sometimes use Trader Joe's 'Organic Marinara Sauce' as a sub for the tomato sauce and canned tomatoes. It's a good base and not overly sweet. You can use whatever sauce ingredients you like best for lasagna, but I recommend trying the filling.

Lasagna Imbottite

Sauce (Note: Best made a day or 2 ahead):
2 T. olive

1 small onion, chopped

2 large cloves garlic, chopped

1/2 tsp. dried oregano

1/2 tsp. dried basil

1 lb. ground beef

1/2 lb. sweet or hot Italian sausage
1 28-oz. can tomato sauce
1 14 1/2-oz. can diced tomatoes, undrained
1/3 to 1/2 cup red wine (optional)
1/4 cup chopped fresh parsley
Salt and pepper, to taste

Heat the oil in a large sauce pan. Add the onion and sauté for 2-3 minutes. Add garlic, oregano and basil; saute for another minute. Add the meat and cook until browned, stirring often. Season with salt and pepper. Add both cans of tomatoes, rinsing out with the wine, if using). Add the parsley and bring to a low boil. Cover, reduce heat to very low, and simmer for 45 minutes, stirring occasionally. Taste for seasoning adding more salt/pepper, if needed. Remove from heat and cool to room temp. Cover and put in fridge if making in advance.

Filling:
2 eggs, beaten
1/2 lb. mushrooms, sliced
1/4 cup butter
1 pint ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry (a potato ricer works great for squeezing out liquid)
Salt and pepper, to taste
Pinch of nutmeg

1 lb. Mozzarella cheese, sliced thin
1 cup freshly grated Parmesan cheese
Lasagna noodles of choice

Fry the mushrooms in the butter; season with salt and pepper. Mix mushrooms and their juices with the ricotta. Mix in spinach, Parmesan, salt and nutmeg. Taste for seasoning, and mix in eggs.

Preheat oven to 350. Grease a 9 X 13 pan and cover with about 1/2 cup sauce. Top with a layer of lasagna noodles. Spread lasagna with a thin layer of filling, top with a layer of mozzarella followed by Parmesan. Repeat until the lasagna is gone, ending with layer of sauce and a heavy sprinkling of Parmesan. Bake, uncovered, for about 50 minutes, or until bubbling. Let sit for 15 minutes before serving.

My notes on a church lasagna meal....the recipe can be halved.....and even quartered! LOL!

Lasagna for 100

10 lbs ground meat 90 percent lean yields more meat than 80
percent.

2 1/2 to 3 lbs onions

10 garlic cloves

15 to 16 qts tomato sauce…made from canned tomatoes canned
tomato puree and tomato paste, onions garlic green papper and chicken broth,
salt, sugar, oregano pepper, basil and parsley.

I put about 2 quarts of the sauce in with the browned and
drained meat and simmered it a bit.

The ricotta mix was 6 pounds of ricotta with 20 eggs about 2 ½ pounds of grated mozzarella and 3 cups of
grated parm….black pepper and about 1/3 cup dried parsley.

We used 8 boxes of 12 oz no bake lasagna noodles.

We lined up the 10 dishes, put some olive oil in the bottom of
each and about 1 ½ cups of the sauce, then a layer of noodles, then the ground
meat and sauce, another layer of grated cheese, another layer of noodles, the
ricotta mix, more noodles, the rest of the sauce, then covered and refrigerated
over night.

The next day we baked at 350 for about 40 minutes, removed the
foil, topped with a generous layer of parm and returned to the oven to brown
for 10 minutes. Allowed to rest and cut into 12 pieces.

If I were doing it again….I would have 3 cans of whole tomatoes,
in the processor to break up, one can of tomato puree and about 2 cups of
tomato paste……and cook it down talking food service size cans

We used 10 pounds of ground very lean beef….could have used
less….

6 pounds of ricotta which was right on

20 eggs

6 pounds of chedder and mozzarella mixed….2 pounds chedder 4 of
mozzarella….would have been better all mozzarella

And about 1 ½ pounds of grated parmesan.

Interesting about the very wet lasagnas. I really don't like how those bake up. They get watery. Not moist. Watery. I hate watery lasagna. I do have a lot of veg in my sauce, however, and that might be the big difference since veg retains water. I've never had a casserole come out dry, especially after freezing. I'm always trying to control and minimize water. Interesting....

Believe me....not watery!

Can't say watery has been an issue for me when it comes to any baked pasta dish. I do remember the first time I made the lasagna recipe I posted...circa 1980. Not watery but totally still cold in the center. :-/

Thanks, Chloebud!

Linda, I believe you. It's an issue I have had, and learned how to control. It may be down to oven environment. Some ovens are drying and others retain moisture. I just assumed that water was a general issue so shared how I handle it.