So far I’ve only prepped it for the freezer. I used two 9x13” lasagna pans. This time I just split the pasta, sauce, etc in half between each pan instead of layering as described in the recipe. I just did pasta, then provolone slices, then sauce/meat, then mozzarella and Parmesan cheese. I used extra cheese and it still may need more. For sure if I make again I’ll use more pasta and sauce/meat for the 9x13 pan size. We’ll see how it bakes.
