freeze lasagna before cooking?

Make your lasagna just like you usually would. Then freeze it.

I line my pan with a layer of plastic wrap, allow a large overhang. Make the lasagna then wrap the top with the over hanging plastic wrap freeze it.

Once the lasagna is frozen solid remove the wrapped lasagna from the pan and wrap in another layer of plastic or use aluminum foil. Place back in your freezer. Now your pan is able to be used for other things. When ready to cook the lasagna, remove from freezer, unwrap and place in the same pan you used to make it in. Thaw overnight in the refrigerator and bake as usual. If you bake from frozen add about 30 to 40 minutes to the bake time. I cover mine until the last 15 min of cooking so the cheese does not dry out. If it needs more browning I will broil for a bit. I use a thermometer to check temperature.

The only lasagna I have not done frozen like this is using the "no boil" lasagna. I don't particularly like them, tried it once as a regular lasagna and did not like it at all.

Freezing uncooked lasagne does work using fresh pasta, but I actually prefer making it with dried lasagne sheets and part cooking. The flavours seem to develop better that way. I cover the dish with foil so the top doesn't brown, and don't add any grated cheese on top until I'm ready to finish cooking and serve, that way I avoid having the tough stringy bits that are a dead giveaway it's been frozen.

I've had better results cooking the lasagna first then freezing it, but it's still not the same as fresh, unfrozen.

I usually cook a big pan of lasagna or baked ziti then freeze it. Never tried to freeze one uncooked.