I planned on prepping a lasagna tonight and freezing it. My intentions are to throw it in the oven and bake it on Christmas Eve. I'm wondering how long, if at all, should I cook the noodles so they won't be overdone when it gets baked? I was thinking of taking the noodles out of the water while they're considerably under cooked. I guess around the point they'll "wobble" with plenty of crunch in the center of the noodle. Anyways, I thought I'd get some opinions on this. Thanks!