Due to a production error, some copies of today's Food Section, printed in advance, were printed incorrectly. In those copies, the local roti round-up is on the front page and is repeated inside. Also in those copies, errors occurred in the front-page stories about lasagna, roti in Trinidad and wine. * A recipe is missing from the lasagna story. It is: MOM'S LASAGNA (8 servings) 1 pound ground beef 1 onion, chopped 1 clove garlic, minced 2 15-ounce cans tomato sauce Salt and pepper to taste Pinch of sugar 1/2 teaspoon dried oregano 12 ounces lasagna noodles 1 pound (about 2 cups) small curd cottage cheese 1 cup grated parmesan 1 egg, beaten 1 pound mozzarella cheese, sliced thin To make sauce, fry ground beef with onion and garlic. Drain off fat. Add tomato sauce, salt, pepper and sugar and let simmer slowly, uncovered, for 2 hours. Add oregano during last 10 minutes. Boil lasagna noodles according to package directions. Drain and rinse with cold water. Mix cottage and parmesan cheeses, then add the egg to the cheeses. In an oiled 9-by-13-inch pan, spread a little tomato sauce. Layer with noodles, then spread 1/2 remaining tomato sauce. Top with half the mozzarella. Repeat layers, ending with the last of the mozzarella. Bake at 325 degrees for about 45 minutes. Let stand 10 minutes before serving.

DURING THE '70s, lasagna was the darling of the post-hippie buffet dinner. Back then, when nobody knew lean ground beef from tofu, lasagna was made with hamburger. It was the center of a buffet that included tossed salad (iceberg lettuce, tomato wedges and sliced carrots), garlic bread, sort-of-bad red wine and something really heavy for dessert, usually iced brownies.

Boy, was it good.

Lasagna deserves a revival. This meal's appeal was explained by low cost and good taste. With the price of cheese these days, economy may no longer apply. However, out of concern for calories weight watchers have learned that a little cheese can go a long way; that rule will stretch for budget's sake, if necessary.

And the taste remains. Lasagna in any form tastes as good today as it did in 1975. Developing expertise through an era of pasta salads, some cooks have learned that lasagna proves a handy receptacle for leftovers such as turkey, cooked beef (shred or chop them both) and even cooked vegetables. The familiar hamburger has been replaced or embellished by spinach, almonds, sausage and chicken. And there are even ethnic variations on the theme such as the Mexican version that follows.

VEGETARIAN LASAGNA (8 servings) 1/4 cup olive oil 2 medium onions, chopped 3 cloves garlic, chopped 1 carrot, trimmed and chopped fine 1 stalk celery (with leaves), chopped fine 1 pound mushrooms, chopped 1/4 cup chopped parsley 10-ounce package frozen chopped spinach 6 ounces tomato paste 28-ounce can whole tomatoes Juice of 1/2 lemon 1 teaspoon dried basil 1/2 teaspoon marjoram 1/2 teaspoon oregano 1 1/2 teaspoons allspice 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 pound mozzarella cheese, grated 9 to 12 lasagna noodles 1 pound ricotta cheese 1/2 cup grated parmesan cheese

Heat olive oil in large dutch oven. Add onions and garlic and cook over medium heat until soft. Add carrot, celery and mushrooms and cook until mushrooms give up their liquid and are quite dark. Add parsley, frozen spinach (no need to cook it first), tomato paste, tomatoes, lemon juice and seasonings. Simmer, uncovered, about 45 minutes. The sauce should be thick.

Grate mozzarella cheese and set aside. Boil 4 quarts of water in a large pot and add the noodles. Cook the noodles until they are fairly limp but still not cooked through, about 5 minutes. Drain and set aside.

In a 9-by-13 inch baking dish, spread about 3/4 cup of the tomato sauce. Cover with noodles (it should take 3). Spread 1/3 of the ricotta cheese over the noodles, sprinkle with 1/4 of the mozzarella and cover with 1/3 of the remaining sauce. Repeat until the last sauce tops the last ricotta cheese and sprinkle the remaining 1/4 of mozzarella over the top. Then sprinkle with parmesan cheese.

If possible, cover and refrigerate overnight.

If the lasagna has been refrigerated, allow it to sit out for 30 minutes before baking. Bake lasagna at 350 degrees for 30 minutes, or until cheese is browned and bubbling. Allow it to rest 10 minutes before slicing.

Note: The sauce can be made a day in advance and refrigerated. TORTILLA ITALIANA (4 servings)

A good way to use leftover tortillas.

6 to 8 6-inch corn tortillas 2 tablespoons vegetable oil 1 large onion, chopped 2 cloves garlic, minced 6 fresh mild, green chilies, seeded and chopped (substitute 6 ounces canned chilies) 2 fresh jalapeno chilies, seeded and chopped 28-ounce can whole tomatoes 1 cup tomato sauce 1 teaspoon oregano 8 ounces colby cheese 8 ounces farmers' cheese

If the tortillas are fresh, spread them in a single layer to allow them to dry while sauce cooks. Heat vegetable oil in a large skillet. Add chopped onion, garlic and chopped chilies and cook until the chilies are soft, stirring occasionally, over medium heat. It should take 10 or 15 minutes. Add tomatoes, tomato sauce and oregano and cook uncovered over low heat for about an hour.

Grate the colby cheese. Spread a little of the tomato sauce in the bottom of a 9-inch-square baking dish. Halve the tortillas and place them neatly over the sauce, not being too worried about small gaps. Crumble 1/3 of the farmers' cheese (which resembles a firm cottage cheese) over the tortillas. Sprinkle with 1/3 of the colby cheese. Cover with 1/3 of the remaining sauce. Repeat layers until you sprinkle on the last of the farmers' cheese. Cover this with the last sauce and sprinkle with the remainining colby. Bake at 375 degrees for 40 minutes. Serve with green salad and sliced oranges.

JOCELYN STREET LASAGNA (10 servings) 3 cups diced cooked chicken (stock saved for sauce) 1 pound green or white lasagna noodles 1/2 pound sliced provolone cheese Tomato sauce: 1/2 cup chopped onions 1 clove garlic, minced 2 tablespoons olive oil 28-ounce can Italian plum tomatoes, drained and juice saved 1 teaspoon oregano 1 bay leaf 1 strip lemon or orange peel 1/2 teaspoon salt 1/4 teaspoon pepper White sauce: 1/2 cup minced onions 6 tablespoons butter 6 tablespoons flour 2 cups half-and-half 1 cup chicken stock 1/2 teaspoon salt 1/4 teaspoon pepper Ricotta layer: 2 cups (15 ounces) ricotta 3 eggs 1 cup freshly grated parmesan 2 tablespoons chopped parsley 1/4 teaspoon nutmeg 1 cup frozen peas, defrosted 1/2 teaspoon salt 1/4 teaspoon pepper

Dice cooked chicken, reserve 1 cup stock for white sauce and save the rest for another use. Set aside chicken and stock. To make tomato sauce, saute' 1/2 cup onions and 1 clove minced garlic in 2 tablespoons olive oil until softened and translucent. Drain tomatoes and reserve juice. Roughly mash tomatoes and add to onions, along with oregano, bay leaf, lemon or orange peel, salt and pepper. Simmer 30 minutes, uncovered, adding juice from tomatoes if it gets too dry. Remove bay leaf and orange or lemon peel and set sauce aside.

In the meantime, cook lasagna noodles in a large pot of boiling water for 13 to 15 minutes, until just al dente. Drain and set aside.

To make white sauce, saute' onions in butter just until softened, without letting them color. Add flour and stir over low heat for 2 minutes without letting flour brown. Gradually whisk in half-and-half and chicken stock and cook, stirring, until thickened. Simmer over low heat for 5 minutes.

Combine ricotta with eggs, parmesan, parsley, peas, nutmeg, salt and pepper.

Oil or butter a 13-by-9-inch rectangular baking pan. Cover with a layer of lasagna noodles, then 1/3 of the white sauce, half the chicken, half the ricotta and half the provolone. Repeat layers: noodles, white sauce, chicken, ricotta, provolone. Add a third layer of noodles and white sauce, then spread tomato sauce on top. Sprinkle with 1/2 cup parmesan. Bake at 400 degrees for 30 to 40 minutes or until browned and bubbling.