Yes, cooked lasagna freezes very well. Freeze it within 3 to 4 days of cooking and use it within 2 to 3 months for the best quality. Reheat it covered until it reaches 165°F (74°C) in the middle.
How to freeze it
- Cool it, then refrigerate or freeze it within 2 hours of cooking.
- Freeze it whole in a freezer-safe dish, or cut it into portions first. Portions reheat faster and more evenly.
- Wrap it tightly: plastic wrap pressed onto the surface, then foil or a freezer bag.
- Label it with the date.
How to reheat it
From frozen (whole dish): cover it with foil and bake it at 350°F (175°C) for 60 to 90 minutes, until it’s hot in the center. Remove the foil for the last 10 minutes to brown the top.
Thawed in the fridge: bake it covered at 350°F (175°C) for about 30 to 45 minutes.
Single portions: microwave them covered on medium power, in short bursts, until steaming throughout. Or reheat them in the oven for about 20 to 30 minutes.
Can you freeze uncooked lasagna?
Yes. Assemble it, wrap it well and freeze it. Bake it from frozen at 375°F (190°C), covered, for about 1½ to 2 hours, until it’s 165°F in the center.
Refreezing
If frozen lasagna thawed in the fridge, you can refreeze the unused part (USDA), though the pasta gets softer. See Can You Refreeze Lasagna?
Sources: USDA Food Safety and Inspection Service, Freezing and Food Safety and Leftovers and Food Safety.