I want to make a pan of lasagna for use 2-3 days later on a boat. I will have refrigeration and an oven on the boat. I will arrive at the boat about 24 hours after making/assembling the lasagna. How do I handle this -
Do I freeze at home unbaked, transfer to refrigeration on the boat and then allow to come to room temp on the boat and bake?
Do I refrigerate at home unbaked, transfer to refrigeration on the boat and then bake on the boat?
Do I bake at home, allow to cool, refrigerate at home, transfer to refrigerator on boat and then gently reheat on the boat?
Do I bake at home, cool, then freeze at home, transfer to refrigeration on the boat and then gently reheat?
Do I do some other combination?