Freezing mince....prob not the most exciting thread of the day, I know

[BackforGood]

I've got myself a lot more mince than I'm going to eat before it goes out of date. Generally, when I have frozen meat in the past, I never remember to get it out in time to defrost, so it languishes in the back of the freezer until I eventually throw it out a couple of years months later.
SO
I though it would make sense to make a lasagne then I have that all ready to bung in the oven one night when I don't need to cook.
So far, so good.
What I need to know from you wise and wonderful people is -
Should I freeze it once it's made up (ie the mince cooked, the sauce and pasta all layered) but not having been in the oven or should I cook it completely then freeze it.
Either way, how do I know how long to cook it for when I need it?
Can I cook it from frozen then (rather than having to defrost it)?
Is it OK in the freezer in it's normal (crock) dish with cling film on

Is there anything else I need to know ?

Oh, and can I just bung a chilli in a tub in the freezer?

I thank you

I cook mine, then freeze it.
I then defrost it completely and re-heat it thoroughly once defrosted.
I freeze mine in a china dish covered with cling film.
I freeze chilli in plastic boxes.

I freeze mine once made but not cooked in oven, also use oven dish covered with foil or cling film.

I brown my mince & onions then freeze it in portions & can generally defrost it in a pan before adding carrots/gravy/chopped toms or whatever to make mince/bolognese/chilli.

aha! The mystery deepens....

Looks like it can be done in any number of ways then, which is good..... I'm not doing it until tomorrow so will see if I get a consensus of if one way is better than the other

Thanks for the answers so far

I cook mine with sauce then freeze and microwave from frozen( on high not defrost) . I usually add a couple of table spoons of water and a squirt of ketchup as it can dry out.

Posted to soon. I would then add to uncooked pasta and white sauce and cook in oven.

I buy mince in bulk. Freeze it raw in its packet. Defrost before cooking if I remember, or fry from frozen if I forget.