Liz Williams, of Newton, N.C., wanted help finding a recipe for making baked lasagna that she had lost. She said the recipe came from a box of pasta she was using probably around 20 years ago, and it was the best lasagna ever.

Back-of-the-box recipes are always popular and reliably good. I received quite a few of them from readers for baked lasagna from several different pasta brands. I decided to test the one Kay Sauvageot, of Joppa, Md., shared that she said she came from a box of Mueller’s lasagna noodles, circa 1980. She said she still uses the recipe often, “just as I cut it from the box and copied it word for word, and it is delicious.”

Homemade lasagna can be a little time-consuming but is an excellent party dish and can easily be made. It also freezes beautifully. These days, I find that there are many very good-tasting, high-quality tomato sauces on the market that can be used to speed things up a little. Once everything bakes together with all the cheese, I doubt anyone will notice if you used sauce from a jar. For the purist, however, this recipe is a classic.

Request

Betty Bensel, of Columbia, Md., is looking for a recipe for a “butter kuchen” or “runny butter kuchen.” She said the Heintzman Bakery in Louisville, Ky., made it, and it was her favorite treat when she was growing up. It had a yeast dough bottom that rises up around the sides of a gooey yellow filling. The filling looks solid on top when it cools, but when you cut into it, it’s like a volcano cake. The cake is topped with a simple white frosting made with powdered sugar, milk and butter.

Recipe Finder

Looking for a hard-to-find recipe or can answer a request? Write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or email baltsunrecipefinder@gmail.com. Names must accompany recipes for them to be published.