It’s easier to invite friends over when you know you have a great dinner in the bag — or the freezer. We developed this lasagna to freeze for up to three months, while the mocha dessert can freeze for up to one week. So when guests arrive, you’ll be ready.

FREEZE-AHEAD LASAGNA PRIMAVERA

(Serves 8)

PREP TIME: 40 minutes

TOTAL TIME: 1 hour, 45 minutes

This white lasagna is dense with peas, carrots, spinach and three cheeses.

1/4 cup olive oil, plus more for foil

1/2 cup all-purpose flour

2 garlic cloves, minced

6 cups milk

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 package (10 ounces) frozen peas

1/2 pound carrots, halved lengthwise and thinly sliced

coarse salt and ground pepper

1 container (15 ounces) part-skim ricotta

1 large egg

1 package (9 ounces) no-boil lasagna noodles (12 noodles to 16 noodles)

1 pound part-skim mozzarella, shredded

1 cup grated Parmesan cheese

1. Preheat oven to 400 degrees Fahrenheit. In a large saucepan, heat oil over medium heat; add flour and garlic. Cook, stirring constantly, for two minutes (do not let darken); whisk in milk. Bring to a boil; reduce to a simmer and cook, whisking occasionally, until thickened, about three minutes to five minutes. Add spinach, peas and carrots; season with salt and pepper. Set sauce aside.

2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. In the bottom of a 9-inch-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer 1/4 noodles, half the remaining vegetable sauce, another 1/4 noodles, half the ricotta mixture, half the mozzarella and half the Parmesan; repeat.

4. Cover with lightly oiled foil and place on a large rimmed baking sheet. Bake 45 minutes, uncover and bake until bubbling and browned, about 20 minutes more. Let cool 10 minutes to 15 minutes before serving to set.

To freeze: Prepare through Step 3. Cover tightly with plastic wrap, then foil; freeze up to three months.

To bake from frozen: Remove plastic wrap; follow Step 4, but bake at 400 F for 1 1/2 hours. Remove foil and bake until bubbling and browned, about 30 minutes more. Let cool 10 minutes to 15 minutes before serving.

Nutritional information per serving: 661 calories; 31.5 grams fat (15.2 grams saturated fat); 41.1 grams protein; 54.3 grams carbohydrates; 5.8 grams fiber

MOCHA SEMIFREDDO

(Serves 8)

PREP TIME: 25 minutes

TOTAL TIME: 25 minutes, plus freezing

You’ll need a 9-inch springform pan (but no ice-cream machine) for this soft-frozen coffee-and-chocolate Italian dessert.

nonstick cooking spray

1 cup sugar

6 large egg yolks

1 tablespoon instant espresso powder

2 1/2 cups heavy cream

1/2 ounce semisweet chocolate, shaved with a vegetable peeler

1/4 cup chocolate-covered espresso beans

1. On the bottom of a 9-inch springform pan, center a piece of waxed paper slightly larger than the bottom (so it sticks out a bit). Assemble pan, keeping paper in place. Spray side of pan with nonstick spray; line with one long strip of waxed paper.

2. In a large heatproof bowl set over (not in) a saucepan of simmering water, combine 3/4 cup sugar with egg yolks and espresso powder. Whisking constantly, cook mixture until pale, thickened and nearly doubled in volume, about 5 minutes. Remove from heat; set aside to cool, about 10 minutes.

3. In a large bowl, using an electric mixer, beat cream with remaining 1/4 cup sugar until stiff peaks form. Whisk 1/3 whipped cream into cooled egg-yolk mixture; fold in remaining whipped cream. Transfer to prepared springform pan. Freeze until firm, at least 3 hours and up to 1 week.

4. Using a thin metal spatula, loosen semifreddo from paper and carefully slide from pan to a chilled serving platter. Return to freezer until ready to serve. Just before serving, garnish with chocolate shavings and espresso beans.

Nutritional information per serving: 418 calories; 32.2 grams fat (19.2 grams saturated fat); 3.7 grams protein; 30.7 grams carbohydrates; 0.2 grams fiber