Making lasagne ahead of time

Having a friend and her bf staying here on Saturday night and thought I'd make lasagne, something fairly simple to make, doesn't cost much and will be filling!

I was wanting to make it ahead of time though, say on Saturday morning, so I don't have to be mucking around in the kitchen before dinner. Would it be better to make it and bake in the oven as you would normally, then let it cool and pop it in the fridge and reheat when we're ready to eat. Or can I just cook the mince and sauce, assemble and put it in the fridge? I thought the lasagne sheets might go a bit soggy and gross though...would that rectify once it was cooked in the oven? Or should I just go with plan A?

I would assemble it all and either refrigerate or cook it 75% annd rerigerate, rather than cook it completely and reheat.
But then I normally make veg lasagne not meat..

go with plan A, but don't cook completely. then when you go second time, the top will be good and not dry.

I make about eight at a time. I make them as though I was to serve them straight away (so fully cooked), leave to cool, then freeze. One of the batches I made was a little watery when it defrosted, but the other wasn't, so I don't know if I put too much water in the sauce? They still tasted great though. (Mine have meat in them)

I will often make all the filling assemble it and pop it in the fridge!! Then i put it in the oven about an hour before we want to eat and cook it. It taste great and it actually stay together better!! Hope that makes sense i only put it in the oven once!!
Have fun