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Room temp appetizers
I need a couple of Italian appetizers that can be prepared in advance and served at room temp. Also, I need to freeze several lasagnas to be served at a reception. Will they freeze better before baking or after?
Freeze the lasagnas before baking, but thaw completely in the refrigerator (NOT on the counter) before baking.

I would make marinated vegetables/ antipasto type relish platters and stuffed dates; or possibly my Italian spinach Parmesan bites for the nibbles.