i've been out reading and let me be clear:
i am using regular lasagna noodles - i am not using 'no-cook'
i would like to incorporate ricotta cheese in it (with egg?) but am open to the more bechimal idea (never done that before)
i want to use frozen spinach
i want to do some roasted veggies (or maybe sauteed first?) ... squash, zuch., or eggplant and def. some mushrooms
i would like to freeze 3 medium lasagnas - all assembled and ready to bake (because i think that baking them then freezing then reheating will result in a dryer end product that tastes more reheated than freshly made).
should i cook the noodles like i would if i were baking it off?
can i freeze it uncooked with the ricotta/egg mixture and does anyone else have any other great tips for me??