I made a lasagna today (Thursday) that will be served on Sunday evening. What will yield a fresher-tasting result: refrigerating or freezing? I know that lasagna keeps in the fridge for about 3-5 days, and this is about 72 hours, but will it taste better/fresher if I freeze immediately after baking?
It is a rather long timescale, but you already made the thing.
I would put it in the freezer for 24 hours, the leave it in the fridge to thaw. That should be right on target for Sunday, without having to worry about infringing any guidelines.
Rather than freezing it after baking, I would assemble the lasagna and freeze it today and then bake it on Sunday. It is rather difficult to reheat a whole baked lasagna from frozen without getting soggy noodles.