a really lame question about lasagne...

I've just made a lasagne... cooked the meat sauce, mixed ricotta and mozzarella together, put together the layers, covered the lot in bechamel, sliced a few fresh raw tomatoes onto the top... but I haven't baked it yet.

We're not eating it today... it's not to be eaten till Tuesday night.
So my question is, from a food hygiene POV, should I bake it, cool it and refrigerate it tonight and re-heat on Tuesday?

Or should I just bung it in the fridge as it is, and bake it on Tuesday?

I'd cover it, put it in the fridge and bake it on Tuesday.

I personally would stick it in the freezer until Tuesday morning...maybe I'm nuts.

Because the meat is already cooked, etc- I would just bake it Tuesday -Your noodles may get a bit soggy though with waiting.   

If the meat was raw, I would cook it all today and then reheat on Tuesday

I'd bake it now and reheat it Tuesday. 

I'm not sure I like the mixture of cooked and uncooked stuff mixed together waiting to be baked.

I personally would stick it in the freezer until Tuesday morning...maybe I'm nuts.

freezer?  That's not something I'd considered!
Not saying it's wrong, but I'm not sure that one would work for me, as I am at work all day, so it would be sitting out for 10 hours... surely it would be thawed after about 5-6 hours, so it would sit out on the worktop for 4 hours after it was thawed.  I'd think that would be a bit dodgy.... or am I being nuts?  

I'm not sure I like the mixture of cooked and uncooked stuff mixed together waiting to be baked.

That's the kind of thing i was thinking... 

You could thaw it in the fridge.

I'd be afraid I'd come home to find it still frozen inside. 
It's pretty thick/dense.

personally if you are cooking it Tuesday- I wouldn't bother freezing it....I also wouldn't pre-cook it. I would just wrap it put it in the fridge and cook through on Tuesday. Be aware it will take longer to cook from the fridge though than from when you originally put it all together.

It's not a mix of cooked and raw though right, or am I misunterstanding? It's a mixed of cooked, and things that don't need to be cooked.

As the meat sauce is cooked...it's all safe to eat the way it is right? i.e You could chow on it now without it being in the oven and nothing in it would kill you?

So it's fine to be wrapped and go in the fridge as it is, I wouldn't bother freezing it, if you did, yes it should be thawed on the fridge for at least 10 hours which would probably make the idea of freezing it  pretty pointless .

If you think about microwaved ready meals from the fridge section, they're the exact same mix of cooked and fresh and they're fine

Aye it's a meat/tomato/olive/spices sauce... fully cooked.
Cooked pasta.
Fresh uncooked cheese.
Bechamel sauce from a jar.
Fresh sliced tomatoes.

Good point about the microwave meals...although, aren't they fully cooked, and you're just heating them through?

Aye it's a meat/tomato/olive/spices sauce... fully cooked.
Cooked pasta.
Fresh uncooked cheese.
Bechamel sauce from a jar.
Fresh sliced tomatoes.

Good point about the microwave meals...

Cool well I don't think any of those things could like cross contaminate anything else, as they're all perfectly edible in the state they are in (although like not that tasty ), so I probably wouldn't worry about that aspect really, just the soggy aspect of which I have no idea.

Ok guys, thanks a lot for all the replies... I appreciate the responses!

I was going to say cook now reheat Tuesday until I saw you had cooked the pasta layer already.  I'd wrap it well and fridge it til Tuesday and give it extra time to heat as it'd be from chilled not ambient or just-cooked sauce temp.