I would freeze it uncooked. Stouffers is sold uncooked I believe. I would seal it really well first.

Uncooked without a doubt. Lonejack mentioned Stouffers and frozen to oven tastes great but cooked then cooled and served just the next day and it's just not the same.

I always froze left over lasagna baked and it was fine. Serving pieces and reheated in mico..

I've done it both ways. Uncooked tastes best in the end, but when I have a large pan I freeze single servings to microwave later.

I batch bake lasagnes fairly often and freeze them uncooked. I make them in 8 x 8 disposable pans so i can send one home with my mother or daughter or take to an ill or bereaved neighbor. First i wrap the entire pan in cling wrap going under the pan in both directions. then i cover the top with heavy duty foil, then snap the cover that comes with the pan right on over everything. They will keep about 3 months with no loss of quality.

we call it yoyo ... you''re on your own

I've also done it both ways wtih good results. However, I do think assembling, freezing, then baking it uncooked has a fresher taste and texture than baking and reheating.

>> we call it yoyo ... you''re on your own

???? haha. Not sure what you mean by that, but I'm grateful for the input here, as I requested. With KT friends, I don't feel like I'm on my own. KT rocks!

Cooked then frozen. I've debated this with myself a few times and I always settle on baking first. For one thing I often do not pre-cook the noodles, and for some reason I think the cheese should be cooked. I also think the flavors meld better if cooked before freezing.

susieque - I believe bragu’s yoyo was in response to annie’s fend.

I’d freeze uncooked unless portioning.

FOAS - aha! i see that now thanks!

I freeze it no problems