a really lame question about lasagne...

I would only freeze it if I was going to wait a few extra days to cook it. The directions on the back of my lasagna noodles say to assemble it, put it in the fridge or freezer, and bake it on the day you want to eat it. I've made lasagna the night before and had my husband put it in the oven for dinner the next day and it's prefectly fine. Tuesday isn't that far away!

So Tracey, how did this all work out? I'm dying to know!

I ended up baking it on the Sunday night, let it cool down, then bunged it in the fridge.

On Tuesday night, i cut off 2 huge wedges of it for us... and it was really dry inside.  Not sure if this was my error when I initially cooked it/made sauce, etc, or if it went dry due to being refrigerated for 2 days.  So i ended up making a really spicy bolognese-style gravy to pour over the top and moisten it all up, and it was really good, and we didn't die. 

Still not sure which would have been the best thing to do, but it worked out.

Sounds good to me!

making a really spicy bolognese-style gravy to pour over the top and moisten it all up, and it was really good, and we didn't die. 

Yum! Sounds good, creative and not wasteful! Pretty excellent, in my book! 

I'd say you were probably right to cook it off and put it in the fridge.  Being a chef, I wouldn't recommend assembling something with different cooked and uncooked ingredients and letting it sit for a few days.  Fridges only minimise the growth of bacteria, they don't stop it completely, so if you'd let the meat cool down and mixed that with uncooked cheese which could have a few nasties...well you get the point.  Always make sure that when you cook something, let it cool for NO MORE than an hour and a half at room temperature, then put it in the fridge immediately.  If you're reheating it, make sure when you cut into it that it's steaming hot all over.