Really really stupid cooking question

[SlackSally]

Ok, so I'm a big freezing fan, chilli, dhal, soup etc, and this is all frozen in individual portions in plastic boxes.

However, I'm always seeing people saying that they make a lasagne/shepherd's pie etc and freeze that.

Now for the dumb question:

Do you make it up entirely, say in a glass or ceramic dish, and freeze that or something else. Because for some reason I have this bizarre idea that doing this will make the container crack, if not in the freezer itself then when it goes from very cold to very hot (in the oven).

Can someone please shed some light on this for me.

Many thanks.

I do both ways - sometimes freeze the whole thing, leave to defrost in fridge then cook. (do from froz if in pyrex - it doesn't crack)
Or if I have made a big batch of spag bol I freeze some and then it is ready for making lasagne (or having spag bol again)

For lasagne - I cook it, let it cool, put in fridge and then cut into portions. I then wrap individual pieces in foil. When it comes to reheating, I unwrap the portions and put them in a ceramic dish/tin in the oven.

I have also reheated the previous days lasagne in its dish - ie from fridge to hot oven, without a problem.