A pan of lasagna makes meal planning easy

  • Marion Cunningham's Eggplant Lasagna. (Luis Sinco/Los Angeles Times/TNS)

  • Pumpkin Lasagna. (Bryan Chan/Los Angeles Times/TNS)

  • Cafe Roka's Artichoke And Portobello Mushroom Lasagna. (Glenn Koenig/Los Angeles Times/TNS)

  • Mexican Lasagna. (Ricardo DeAratanha/Los Angeles Times/TNS)

  • Lasagna Bolognese recipe from Anthony Bourdain’s “Appetites: A Cookbook.”. (Kirk McKoy/Los Angeles Times/TNS)

Lasagna is one of those dishes best eaten a day or more after it is made, so the flavors have a chance to marry and the components can bond more firmly. That can be quite helpful at this time of year when we are busy with holiday preparations — and perhaps a bit burned out from all of that Thanksgiving cooking.