Home cook here--once again I've volunteered to cook for a large event, a luncheon for 50. I'm making butternut squash lasagna in advance and storing in the freezer until I reheat. I am figuring 7 8 X 13 pans of lasagna. Does that sound about right? The lasagna is a little thin, it won't fill the pan up to the top once it is cooked, maybe 3/4 full. It's very rich, though. I looked up a recipe for large batch bechamel and found these ratios: 1 cup butter 1 cup flour 1 gallon whole milk Does that sound about right? I'd hate to mess up a gallon of milk and have to start over. I will probably make the white sauce the day before I gather some people to help me prepare the lasagnas. Do I need to take any special precautions other than get it in the fridge asap after made? Thanks as always, in advance, Ann C.