Lorine’s Lasagna

Name: Lorine’s Lasagna
Yield: serves 6 to 8
Ingredients: 1 tablespoon olive oil, plus more for greasing; 1 pound ground beef (not lean); 1 medium onion, chopped; 2 garlic cloves, minced; One 28 ounce can crushed tomatoes; One 6 ounce can tomato paste; 1 teaspoon dried oregano; Kosher salt; Freshly ground black pepper; 2 large eggs; 2 cups small curd cottage cheese or ricotta; 3/4 cup grated Parmesan cheese; 1 tablespoon chopped fresh flat-leaf parsley; Two 8 ounce bags shredded mozzarella cheese; One 8 ounce bag shredded cheddar cheese; One 8 ounce box “no boil” lasagna noodles (you should have 12 noodles)

December 9, 2011

Pat: This is another one of those dishes that take me back to my childhood. I loved my momma Lorine’s lasagna, and to this day, I crave the molten layers of gooey cheese, rich tomato sauce, tender noodles, and beef. The pleasure of this dish is not just in the eating, it’s in the making and baking. When Momma’s lasagna is in the oven, our entire house smells like an Italian grandma has moved in. Lucky for me, my family loves this dish as much as I do, and Gina has learned to make this lasagna as well as my mom does. We like to make ours with cottage cheese, because we love the tangy flavor, but you can substitute the traditional ricotta if you prefer.

Recipe notes

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