Just got a phone call that a guest for dinner tonight is ill and can't join us. I had already made more vegetable lasagna than four people could have possibly eaten and now the quantities will fall into the ridiculous category. So my question is: Can I freeze the cooked leftovers? If so, what are the strategies for success?
I read the 2006 posts warning against doing so, but the focus in that thread seemed to be on problems with freezing ricotta. There's no ricotta in my version. My recipe involves butternut squash, mushrooms, onions and eggplant, layered with pasta sheets, and bechamel sauce blended with fontina and gorgonzola. The top layer is sauteed spinach covered with mixed fontina and parmesan.