Angela Roberts of Nashville, Tennessee, says it’s worth taking time a day or two ahead of your event to focus on the table, chairs, and seating arrangements. “I set the table, arrange the chairs, add extra table leaves if needed,” she says. She also makes place cards either the evening before or the morning of the event. “I find assigning seats is very helpful, and the guests seem to like to know where to sit. I think it makes them feel special when they see their name, and there are a lot of fun ways to do it, without being fancy. One of the cutest things I’ve ever seen done was a picture frame with name, which we got to keep,” she says.

FOUR-CHEESE SWEET POTATO LASAGNA

1 (1-pound) package lasagna noodles

3 large sweet potatoes, peeled

1 tablespoon unsalted butter

6 shallots, finely chopped

1 pound ricotta cheese

1 (4-ounce) log goat cheese, divided

2 tablespoons finely chopped fresh flat-leaf parsley

1 large egg

Sea salt and ground black pepper, to taste

¼ teaspoon freshly ground nutmeg

½ cup freshly grated Parmigiano-Reggiano or pecorino cheese, divided

Fresh thyme

1 cup shredded mozzarella cheese

Cook the lasagna noodles in boiling water in a large pot for 3 minutes less than the time called for in the package directions. Drain in a colander.

Use a mandoline to slice the potatoes to a medium thickness, about ¼ inch thick. You can either boil the slices for 2 to 3 minutes, then pat them dry, or roast them in a 375-degree oven for 10 minutes, turning once.

Preheat the oven to 375 degrees, if it isn’t already on. In a small skillet heat the butter over medium-high heat. Add the shallots. Cook and stir until softened.

Combine the ricotta cheese, ¼ cup of the goat cheese, the parsley, egg, salt, pepper, nutmeg, and half of the Parmigiano-Reggiano cheese in a bowl and mix well.

In a 9 × 13-inch baking dish, make layers of the pasta, ricotta cheese mixture, sweet potatoes, a few of the shallots, a pinch of the thyme, and the mozzarella cheese. Repeat layers. Then make final layers of the remaining pasta, mozzarella cheese, goat cheese, sweet potatoes, and fresh thyme.

Bake for 30 minutes. Spread the remaining Parmigiano-Reggiano over the top. Bake 10 minutes longer.

97814016054_0011_005.jpg Makes 9 to 12 servings