I make what I think is a fairly traditional and very delicious moussaka with sauteed potatoes and eggplant, ragu and béchamel. However it is a rather labor intensive project. Question: I am making a Greek dinner for a group of 15 and going to be out of town for 3 days before the event. I'm torn...Should I make the moussaka completely and freeze the whole thing (and should that be baked or unbaked before freezing), or should I just make the individual components, and assemble when I am back in town. I've never experimented with this and don't believe I will have a chance for a dry run before the event. Any suggestions would be most appreciated!