By Linda Arceo
Sometimes when we are overwhelmed the best thing we can do is give. And by giving I mean making lasagnas out of your home, for families in need throughout our community, as a volunteer for Lasagna Love.
Lasagna Love was started during the pandemic in San Diego by Rhiannon Menn, during a time of immense uncertainty and need, as a way to help people in her community. Today, this viral movement now spans the entirety of the United States (reaching all 50 states) and is powered by more than 20,000+ volunteers. In November 2020, Lasagna Love achieved its nonprofit, 501(c)(3) status.
As a volunteer for Lasagna Love, I am matched each week with people in need in my community who have requested a lasagna. My lasagna recipients have included an older couple in their 60s, who lost their jobs due to the COVID-19 pandemic, and are having trouble finding employment; a family of three who are caring for a disabled family member and; an 80 year-old widow who is finding it difficult to prepare meals for one.
The mission of Lasagna Love is quite simple: feed families, spread kindness, and strengthen communities. Lasagna Love not only helps address the rise in food insecurity among families, but also provides a simple act of giving – via a homemade meal – during a time of worry and stress.
Need Lasagna Love?
Need help putting a meal on your table? Anyone can request a lasagna from Lasagna Love. Let a neighbor deliver a home-cooked lasagna to your family. All of the Lasagna Chefs strive for contactless delivery, to keep both you and them safe, and meals can be tailored for allergies or special dietary requirements. I created the following recipe for Spinach-Zucchini Lasagna as my go-to recipe for my vegetarian families.
Giving Lasagna Love.
Lasagna Love is always in need of extra volunteers to help extend its reach.
As a volunteer, you will be asked to complete a simple online orientation before being matched with a family in need in your area. Once matched, you will prepare a lasagna in your home and personally deliver it to your family (Lasagna Love delivery day is my favorite day of the week!). Lasagna Love volunteerism is perfect for busy moms who still want to give back, Girl Scouts and Boy Scouts troops, church groups and community-minded individuals.
To learn more about Lasagna Love visit www.lasagnalove.org
Spinach – Zucchini Lasagna (Vegetarian)
Cook Time: 90 minutes
Yield: 6 servings
Ingredients:
- 2 TBS extra virgin olive oil
- 1 onion, chopped
- 2-3 garlic cloves, finely chopped
- salt and pepper to taste
- 4 cups fresh spinach, chopped
- 2 cups of shredded zucchini
- 25 ounces of marinara sauce
- 16 ounces ricotta cheese
- 1 egg
- 2 TBS fresh parsley, chopped
- 1 TSP garlic powder
- 1 cup parmesan cheese (1/4 cup for ricotta mixture, 3/4 cup for lasagna)
- 8 ounces mozzarella cheese
- 1 box no-boil lasagna noodles
- fresh parsley for garnish
Instructions:
Preheat oven to 350 degrees.
Heat the olive oil in a large skillet over medium heat and cook the onions until softened (4-5 minutes). Add garlic, fresh chopped spinach and shredded zucchini. Season with salt and pepper to taste. Cook until spinach is wilted and zucchini is sautéed. Add marinara sauce (reserve a small amount to coat baking dish). Mix and set aside.
In a large bowl, stir to combine the ricotta, egg, 1/4 cup parmesan cheese, garlic powder, parsley and salt and pepper.
To assemble the lasagna, spray a 9 x 13 baking dish with non-stick cooking spray. Spread reserved marinara sauce into the bottom of a baking dish. Top with 3 no-boil lasagna noodle sheets. Spread 1/3 of the ricotta mixture over the noodles, then top with 1/3 of the spinach-zucchini marinara mixture, evenly distributing over the ricotta. Lightly sprinkle with mozzarella and Parmesan cheese. Repeat the layering steps, ending with a final layer of noodles on the top. Top the final noodle layer with marinara mixture and mozzarella cheese.
Add 1/2 cup of water to the bottom of the baking dish to help hydrate the no-boil lasagna noodles. Cover with foil and bake for 60 minutes.
Remove foil, raise oven temperature to 450 degrees, top with additional mozzarella cheese and continue baking until liquid is evaporated and cheese is bubbling (approx. 10-15 minutes). Cool for 10-20 minutes before serving. Garnish with chopped fresh parsley to serve.
Linda Arceo is the owner and content creator behind the food, drink and travel blog Giggles, Gobbles and Gulps. Linda is a digital influencer and freelance writer focusing on food, travel, lifestyle and culinary tourism. Linda’s blog can be found at www.gigglesgobblesandgulps.com and you can follow her on Instagram at @GigGobGulp.
