I use foil pans routinely when making lasagne because usually I'm not cooking for a larger group and you can't make "a little" lasagne. Usually I prepare one glass pan for immediate and use a doubled foil pan for freezing. I double the foil pan for all the reasons stated above - - a bit more stability, less likely to cut thru and also to help prevent the overdone sides.
The pan for freezing gets covered (directly laid on) with plastic wrap and then covered with foil and the whole thing put into a freezer bag and then the freezer. When I'm ready to use it, I take off the plastic wrap, recover with the foil, put (frozen uncooked lasagne) on a foil-lined cookie sheet in the middle of the oven and bake for about 1-1/2 hrs at 350 and remove the foil cover for the last 20 minutes.