Why it's good the first night: This casserole serves a crowd (at least nine people) and is rich and filling but also happens to be vegetarian.
Why it's even better the next day: Letting the lasagna chill for a day and then reheating it gently (so it's warm but not piping) will make slicing it into neat squares a breeze. One caveat: when you're boiling the pasta, take care not to overcook it; you want it a little bit firm, since it'll become tender during baking and even more so in reheating.
Get the recipe: Vegetarian Lasagna
