fix-and-freeze Lasagna

Stash it for a busy weeknight, or serve it today. Either way, it's fabulous.

great for families or company, lasagna is one popular dish with its layers of zesty sauces and gooey cheeses. Our readers shared their favorite recipes, showing how easy it is to mix-and-match ingredients to personalize this casserole. From a traditional ground beef-and-tomato sauce combination to an updated turkey sausage-and-mushroom version, these recipes include something for everyone. Better still, you can fix and freeze any of them (see the box on page 178 for make-ahead instructions). On a busy weeknight, you'll have a convenient homemade meal that just needs to be popped in the oven.

Classic Lasagna

MAKES 8 TO 10 SERVINGS

PREP: 20 MIN.; COOK: 50 MIN.; STAND: 25 MIN.; BAKE: 1 HR., 10 MIN.

Homemade sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.

2 medium onions, chopped

2 Tbsp. olive oil, divided

4 garlic cloves, minced

1 lb. lean ground beef

1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes

2 (6-oz.) cans tomato paste

1 (8-oz.) can basil, garlic, and oregano tomato sauce

1 bay leaf

1 tsp. Italian seasoning

1 ¼ tsp. salt, divided

¾ tsp. pepper, divided

12 lasagna noodles uncooked

8 cups boiling water

1 (16-oz.) container ricotta cheese

2 large eggs, lightly beaten

¼ cup grated Parmesan cheese

2 (6-oz.) packages part-skim mozzarella cheese slices

Garnish: chopped fresh parsley

1. Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and ½ tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occaionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.

2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.

3. Stir together ricotta cheese, eggs, Parmesan cheese, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper until blended.

4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.

5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired. COLETTE GIRARD

BALTIMORE, MARYLAND

Turkey-Mushroom Lasagna

MAKES 8 TO 10 SERVINGS

PREP: 15 MIN.; COOK: 10 MIN.; BAKE: 1 HR., 10 MIN.; STAND: 10 MIN.

1 lb. ground Italian-style turkey sausage, casings removed

1 (26-oz.) jar basil-and-tomato pasta sauce

1 (8-02.) can mushroom slices, drained

1 (32-oz.) container low-fat ricotta cheese

1 large egg, lightly beaten

2 Tbsp. dried parsley flakes

1 Tbsp. grated Parmesan cheese

¼ tsp. salt

10 lasagna noodles, uncooked

4 cups (16 oz.) shredded mozzarella cheese

1. Cook turkey sausage in a large, lightly greased nonstick skillet over medium-high heat, stirring occasionally, 8 to 10 minutes or until turkey is no longer pink. Drain turkey, and return to skillet. Stir in pasta sauce and mushrooms; set aside.

2. Stir together ricotta cheese and next 4 ingredients in a large bowl until blended.

3. Arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13- x 9-inch baking dish; layer evenly with half of the turkey mixture, half of the ricotta cheese mixture, and 2 cups shredded mozzarella cheese. Repeat layers once.

4. Bake, covered, at 375° for 55 minutes; uncover and bake 10 to 15 more minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

NANCY HILL

NORMAL, ILLINOIS

Note: For testing purposes only, we used Barilla Tomato & Basil Sauce.

Eggplant Parmesan Lasagna

MAKES 8 TO 10 SERVINGS

PREP: 50 MIN., COOK: 1 HR., BAKE: 40 MIN., STAND: 20 MIN.

2 (26-oz.) jars tomato, garlic, and onion pasta sauce

¼ cup chopped fresh basil

½ tsp. dried crushed red pepper

½ cup whipping cream

1 cup grated Parmesan cheese

1 large eggplant (about 1 ½ lb.)

½ tsp. salt

¼ tsp. black pepper

3 large eggs, lightly beaten

3 Tbsp. water

1 cup all-purpose flour

6 Tbsp. olive oil

6 lasagna noodles, cooked and drained*

1 (15-oz.) container part-skim ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese

1. Cook first 3 ingredients in a 3 ½-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.

2. Peel eggplant, and cut crosswise into ¼-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.

3. Cook eggplant, in batches, in 1 ½ Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.