Freezing pasta in make ahead lasagna, etc.
I have tried to freeze partially and fully cooked pasta with less than satisfactory results. I saw a recipe recently that called for using uncooked lasagna noodles in the layers of meat, sauce and cheese. Supposedly when baked, the pasta cooked adequately and absorbed excess moisture from the dish.
Has anyone tried this? If so, how did you like the results? Thanks for your input.