Should I bake a lasagna before freezing?
My brother and his wife are about to have their first baby. They have many strengths, cooking is not one. I am planning on doing a few freezer meals to help them out for the first few weeks as they adjust to the new family member. I am planning on making lasagna, enchiladas, and Shepard pie. What I’m not sure of though is if I should bake/parbake these things then freeze, or just freeze them fully uncooked. What will give the best texture and taste considering these will likely be eaten within the next few weeks?