Streamlined Lasagna

This is the recipe that my mother made when I was growing up. It is not authentic in many ways, but it is delicious comfort food using ingredients that were readily available in a grocery store in the 1970s.

Servings: 6

1 Tbsp oil
½ cup onion, diced
1 lb ground beef
1 clove garlic, sliced
¾ tsp salt
¼ tsp pepper
1 tsp dried oregano
3 Tbsp parsley, chopped
15 oz can diced tomatoes
8 oz tomato sauce
8 oz lasagne noodles ( 8 slices)
4 oz Swiss cheese, sliced thin
1 ½ cups cottage cheese
parsley, chopped

  1. Heat oil in a large skillet over medium high heat. Saute onion until tender.
  2. Add ground beef, cook until browned.
  3. Mash garlic with salt and add to meat with pepper, oregano, parsley, tomatoes, and tomato sauce. Simmer for 30 minutes.
  4. If making ahead, refrigerate sauce until ready to assemble.
  5. Preheat oven to 350℉.
  6. Cook lasagne noodles until al dente. Drain & cover with cold water.
  7. Spread of sauce in a 9×13 pan. Top with half each of lasagne noodles, Swiss cheese (reserve 1 slice) & cottage cheese.
  8. Repeat, ending with remaining sauce and reserved cheese.
  9. Bake for 30 minutes or until hot & bubbly.
  10. Sprinkle with chopped parsley before serving.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.
  • You can substitute mozzarella for the Swiss cheese and ricotta for the cottage cheese for a more authentic dish.

Dorian’s Eggplant Parmesan

recipe created by Dorian Lara

Dorian brought this yummy dish to one of our potlucks. It is one of the best that I have ever tasted – I think I had 2 servings.

2 large eggplants
lots of salt
flour
3 eggs
1 Tbsp milk
2 cups dry bread crumbs
1 Tbsp dry oregano
1 Tbsp dry thyme
pepper
7 cups Dorian’s Marinara Sauce
mozzarella cheese, sliced
Parmesan, freshly grated

Directions

  1. Slice the eggplant into 1/2″ thick rounds.
  2. Lay them on a cookie sheet (or other flat surface) that already has a layer of salt on the bottom. Cover the top of the slices with more salt. Let sit for 1 hour.
  3. After one hour, thoroughly rinse the eggplant in cool running water and pat dry.
  4. To bread the eggplant, set up a station using three different flat bowls leading up to the cookie sheet.
    • flour
    • eggs beaten with milk
    • breadcrumbs, oregano, thyme, and pepper (to taste)
  5. Dredge both sides of the eggplant slices in flour. Shake off any excess flour.
  6. Dip in egg mixture.
  7. Press into bread crumb mixture – really pack on the  bread crumbs.
  8. Place breaded slices on a cookie sheet and bake at 350 for about 25 minutes.
  9. Pour some of the marinara sauce into the bottom of a 13×9 dish.
  10. Place half of the breaded, cooked eggplant on the sauce.
  11. Spoon a small amount of sauce over the eggplant.
  12. Place a thin slice of mozzarella over each piece. Sprinkle with Parmesan.
  13. Spoon more sauce on top.
  14. Repeat layers.
  15. Pour any remaining sauce over the top.
  16. Bake, covered, at 350 for 30 minutes.
  17. Remove the cover and continue to bake for another 30 minutes.
  • The salt will weep the bitter juices from the eggplant.  Dorian recommends using kosher salt.
  • Dorian designed the marinara recipe for this dish so it should make the proper amount of sauce.