Make 2 lasagnas, and freeze 1 for later
A piping hot pan of lasagna takes the chill out of January. I fantasize about popping a tray of multi-layered 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.
On a recent visit to Giant restaurant in Chicago, the server bragged that the lasagna had more than 20 layers. It stood shy of 3 inches tall and tasted incredibly
