My apologies Liz --- If I told you it didn't freeze well, I must have somehow done that by mistake.
Lasagna freezes just fine, I've done it many times - it MAY get a little drier when thawed & re-heated but it doesn't really affect the flavor. Go for it.
And yes, you can make it in a loaf pan if you wish. There would be much less of it from a broad size standpoint, but you could add a couple more layers on top with a somewhat similar quantity of ingredients, and I believe that would be a good thing.