I have done a four cheese lasagna for guests and tried preparing a head of time by day or days. Firstly let me say the unboiled noodles are a very different texture and not one that I cared for. They turn kind of rubbery chewy and it is also hard to guage your sause because the uncooked noodles pull so much moisture from it. I boil my noodles but only until pliable and not fully done. Then drain and put in cold water to stop the cooking process and to keep from sticking together. You can freeze lasagna but again the texture changes. All this being said I have put everything together the evening before covered in buttered foil ( the side that will cover the last layer of cheese. My lasagna turns out wonderful, not dry but still able to cut and serve. If I may add one last thing, if you like a bit extra taste try a small amount of swiss in addition to your other cheeses. It really adds something to lasagna and even more to au gratin potatos along with cheedar and american. Best of the holiday season and best of luk with you special dinner.