A rubber spatula makes quick work of spreading the ricotta mixture over the noodles. If you don’t have one, the back of a spoon will work just fine. To make the lasagna ahead and freeze it, line the baking dish with foil before layering the ingredients in the dish. Once the unbaked lasagna has frozen, remove it from the dish and wrap it well with the additional foil. Label the lasagna and return it to the freezer. This frees up the baking dish for other uses. To bake the lasagna, remove the foil and return it to the baking dish. Cover and thaw it in the refrigerator overnight; then bake as directed.
Try this Kitchen Shortcut with Vegetable Lasagna.