I've always made it on the spot and cooked it then and there, but would like to make at home and take it to a large party the next day and cook it then - will it work? 
Yes, and I find it taste better.  When I make lasagna I will not fully cook the pasta.  Instead, I keep a pot of boiling water and I dip the pasta into it to soften while I'm assembling the dish; the pasta is in the water for less than one minute.  The pasta seems to absorb more of the sauce, keeping the flavor but making a dish that does not fall apart as easily.  