I don't know what makes you feel that way at all, CharlieD.
The original poster said she doesn't have a lot of experience making lasagna. I've been making (& freezing) lasagna (meat, vegetable, seafood, etc.) for over 30 years.
I'm just trying to save her time & give her what I've found to be the most versatile method of freezing it. Nothing serious about it. Just experience.
And as far as the spaghetti thing - what I've said is perfectly true. It's called "Lasagna" because it's made with "Lasagna" noodles. Lasagna noodles are thicker & hold up to baking much much better than spaghetti. In fact, if you tried to use spaghetti in a number of lasagna recipes, it would disintegrate.
I'm sort of thinking you're the one who's a bit too serious here.