Lots of lasagna

Butternut, caramelized onion and mushroom lasagna

Veggie version makes one for now, another for later.

Dinner at Home

A piping hot pan of lasagna takes the chill out of January. I fantasize about popping a tray of multilayered goodness into a hot oven after an afternoon of cross-country skiing.

Sure, there are those of us on January diets (when are we ever not on a diet?), but lasagna needn’t be the gut bomb of its reputation. In fact, eaten in the appropriate portions (now, that’s the trick to everything), the dish proves ultimately satisfying. It’s perfectly delicious when meatless, vegetable-forward and moderate on dairy.

These days I make two smaller pans, each 8 or 9 inches square, rather than one 13-by-9-inch pan. That way, I have one to serve and one to freeze for later. The square pan makes 6 moderate-size pieces suitable for a main course. Leftovers reheat well.

The following meatless lasagna is a touch sweet, with butternut added to the sauce; a layer of sauteed mushrooms adds texture. It boasts 17 layers (most of them from the tomato sauce). You will have bragging rights.

Important tips: After wrapping the pans for freezing, use a permanent marker to write the baking directions on the foil. I also put a separate note on the pan to remind me to remove the plastic layer before popping them into the oven.

Always thaw the lasagna in the refrigerator, not at room temperature. Prep: Cook: Makes: