Quite a few readers consider Mexican ''lasagna'' a staple in their cooking repertoire, and wrote to help P.F. of Miami, who lost the recipe.

''I make Tex-Mex lasagna a lot, and I even divide the recipe and freeze it,'' writes Thomas Henderson of Ormond Beach. ''Then I pull out and bake, covered with foil and then uncovered to brown the cheese a bit.'' Henderson found his recipe several years ago in Southern Living.

Cathy Mitchell of Phillipsburg, N.J., sent a recipe from Cooking Light magazine for green chile-chicken casserole ``that sounds exactly like what she is looking for. I've made it several times and everyone loves it!''

Many recipes I received add vegetables to the basic chicken and cheese. Most called for a cream sauce, made with canned cream soup or from scratch, but a few used red, made with salsa and/or enchilada sauce. I combined bits from all the white-sauce recipes to come up with the one here.

The red sauce version is also delicious and quite different, with flour tortilla strips rather than corn tortillas. It comes from Charmaine Szanyi-Hrusch of North Ridgeville, Ohio, who wrote: ``I just put my chicken enchilada casserole into the oven a half an hour ago, and sat down to read today's paper. I see a request for Mexican lasagna, which sounds like the very dish I have baking tonight!''

Q: At a cocktail party, one of the appetizers served by the caterer was puff pastry rounds filled with spinach and cheese. Do you have a recipe?

Diane

SLEUTH'S CORNER

Q: Can anyone tell me how you make a good fried corn? This was a specialty of an old-time Florida restaurant, gone for probably 30 years, called Jimbo's. Corn on the cob was dipped in a spicy batter and deep fried. I can just taste it in my mind.

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