Late to the party here, but I cook, refrigerate overnight, cut into single-size servings, wrap each serving separately, then freeze. That way I can defrost dinner for as many people as are eating that night.

Did the bottom of the dish say it was safe for the freezer? When you take it out, thaw it in the fridge first. Don't take it from freezer to oven. I think the temperature change might make the glass crack.

Anonymous wrote:PS-it might be a little late to ask but I froze it in the glass Pyrex container I cooked it in (after letting it cool in the fridge overnight). Hope this is OK too.

It's fine to freeze in pyres. The key to fresh taste it to make absolutely sure it is wrapped well. And, I suggest not freezing for longer than 3 months.
I usually cook and then freeze and then defrost for a day or two before reheating.

PS-it might be a little late to ask but I froze it in the glass Pyrex container I cooked it in (after letting it cool in the fridge overnight). Hope this is OK too.

I like to cook then freeze as well - it seems to blend the flavors better and takes so much less time to heat than to cook a frozen dish.

Thanks guys-tried googling and found lots of opposing opinions on food sites. I decided to cook and freeze. Will find out if I made the right decision in three to six months. I'll let you guys know.

I'd cook and then freeze and reheat. I love the way the sauce really takes on a superior flavor. Same thing with stews and gumbos. Yum yum!!

I would freeze it now. Take it out of the freezer 24 hours before you want to eat it and put in fridge. Then bake it. Should come out great.

I would freeze and then cook, but unless you thaw it completely it will take a loooong time to cook.

Need your opinions-I have an uncooked assembled lasagna-should I cook and then freeze or freeze and then cook? Tell me what you think and why. Thanks.