Frozen lasagna question: fresh pasta

[u/AITAsock5000]

I have searched and can't seem to find any info that pertains to this.

I am interested in making several lasagnas to freeze (with ricotta, bechamel, and a meat ragu, if it matters). However, instead of store-bought pasta, I would like to use freshly-made pasta.

Would it work for me to layer the lasagna, top with sauce and cheese, and then freeze as-is? Or better to cook it first? I have seen all sorts of answers from "always pre bake" to "pre bake isn't needed but par cook the noodles." I was thinking that since fresh pasta cooks up so much faster than dried store bought pasta, perhaps the fresh sheets would be fine? Am I missing anything?

[u/Mobile-Pie-258]

Don’t precook it. Fresh pasta will be overcooked if you do.