Should homemade lasagna be frozen cooked or uncooked?

I'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel.

The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the fat runs off. You have much better chance of enjoying a good meal with the cheese frozen raw.

Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles.

The ground beef and sausage will also fare better that way.

The reason I suggested freezing MOST and not all, is that there are times when you're behind the 8-ball, hungry, and don't have the time to bake the sucker, and even ponder settling for dog-food. At that point having a silver bullet in the freezer is a bonus ;) and you'll be ok with inferior lasagna.

I have cooked Lasagna, cooled it overnight in the refrigerator, cut the Lasagna in portions, vacuum sealed and froze the portions. I have received all positive feedback on the Lasagna.

In my personal opinion, lasagna is one of those rare dishes that only gets better after being cooked and then re-heated. But on the other hand my lasagna use regular cheese (like Gouda or similar hard cheese) and not mozzarella so it might not apply to you.

When I make lasagne to put in the freezer, I do not bake it first.

For me, the best way to freeze it is using a sheet of Glad's Press-N-Seal over the top of the lasagna, pressing down to get all the air out if you can, between the top layer (sauce/cheese) and your press-n-seal. You want more or less a vacuum seal (the cheap way). I seal my press-n-seal to the top and then up the sides of the tin pan, all the way to the top. Now when you foil your pan, the gap that was 1-2" between the lasagna and your pan won't freezer burn your expensive and time consuming meal!

I use 2 layers of heavy duty foil to encompass the entire pan and label the lasagna: Lasagna, 02-04-14 Press-N-Seal on top layer, Remove before Baking!

This way I remember to take it off before tossing the frozen meal into the oven. I then lay it flat in freezer just until it's frozen, a day or so, then you can move it because it's then a hard solid block!

Hope this helps! Mel

I use the recipe on the Barilla no-boil lasagne package. I have successfully assembled extra pans of lasagne and frozen them prior to cooking. To cook, I put the pan in the oven then set the temp to the instructed temp 375degF (so the lasagne preheats with the oven), and bake until peeking under the foil reveals the lasagne is bubbly (i.e., at the same stage as the freshly prepared pan would be after the standard 25?50? min), then uncover and finish per the box instructions.

For our lasagne size and oven conditions, the total time it takes to cook from frozen in a cold oven is about 100 minutes (1 hour 40 min) covered with foil plus 5 uncovered. This may seem like a long time but I am pleased to report that it turned out just as perfect as the freshly prepared batch.

FYI, Regarding freezer burn on uncooked noodles: we did not see any freezer burn - but the longest one remained frozen was about 2 months.

I have not tried thawing the lasagne before cooking.

When I make a big pan of lasagna, I do cook first. After an overnight chill, I slice it into single serving portions. Then I lay those out on a sheet pan covered with parchment. Then I freeze them for half a day. Mr Foodsaver is called to action and it's a done deal. When I'm ready for a nice meal, I just pull one from the freezer the day before and either nuke but prefer to bake for 20-30 min with a little extra sauce in the bottom of the dish!!!!