Blargh, I guess my brain skipped a critical step when I got the bright idea to pick up a family sized pan of meat lasagna at the local Italian deli for lunch/dinner today. It's just 2 of us and so ideally we won't be eating the whole pan although I wouldn't put it past our ginormous appetites. I imagine we would eat it sometime around 7pm which might give me time to thaw it out. Would you advise to thaw it and then bake or just bake from frozen and refreeze after baking? In general d you notice any difference baking lasagna from frozen vs frozen that has been thawed?