Shari DiBrito recalls one of her first deliveries as a home chef for Lasagna Love. “I brought a meal to a hotel on Route 22 that served as a homeless shelter,” she says. “Living where we are, it’s easy to assume that everyone has what they need, but with that delivery, it hit me that it is our neighbors who are struggling.”
Seeking to do safe volunteering during the pandemic shutdown, DiBrito came across Lasagna Love, a national organization with satellite operations in Canada and Australia, that pairs home cooks with people in their community who could use a mood-boosting dinner. When the Bridgewater resident learned there was no one leading the New Jersey area, she jumped to the task. Now, the New Jersey regional director, DiBrito reports that the state has about 1,000 active volunteer chefs and more who cook on occasion.
“Our motto is to feed families, spread kindness, strengthen communities by providing food to those in need,” DiBrito says. “It’s about families helping families and neighbors helping neighbors.”
Here’s how it works: People can request for themselves or nominate someone who can use a home cooked lasagna through the Lasagna Love website. “We don’t judge. People can get a lasagna simply because they ask for one or because someone thinks they need one. They could be having financial problems, caring for someone who is sick or going through a hard time. Maybe it is for a stressed-out mom who doesn’t know how she will get the next meal on the table,” she says. “We also cook for food banks.”
Once a request is placed, the system will match the recipient with a chef, who will contact them via text to discuss the number of people to be served, dietary restrictions and preferences.
Home cooks can volunteer based on their availability—once a week, twice a month, once every other month or just one time—the distance they are willing to travel and the type of lasagna they would like to cook. Lasagna Love offers everything from gluten-free, dairy-free, vegetarian and vegan options to dietary restrictions such as pork-free meals.
Lasagnas are delivered already cooked for reheating, assembled and ready to bake, frozen or piping hot from the chef’s oven to the recipient’s table. “I most love delivering a lasagna hot from my oven to someone’s table because I know that the family will be immediately sitting down together,” DiBrito says.
Lasagna Love accepts donations for non-perishable ingredients that go into a lasagna—“from noodles to spices!” DiBrito says—and people also can make tax-deductible monetary donations to the main organization through the website. Local gift card donations can be arranged through DiBrito.
The organization provides volunteering opportunities for community groups, children who are seeking community service hours and families that want to give back. “I am so grateful to the people who have donated supplies, cooked, helped spread the word or otherwise have gotten involved,” DiBrito says. “It’s a little way that we can make a big impact in making our communities stronger.”
Get involved at lasagnalove.org. Contact DiBrito at Shari@lasagnalove.org.
Lasagna
1 lb ground beef
¾ to 1 lb sweet or hot Italian sausage
1 large onion, diced
4 cloves garlic, minced (or 2 tsp garlic powder)
Salt and freshly ground black pepper
2 (28 oz) cans of crushed tomatoes (or your favorite sauce)
1 (15 oz) container of ricotta
4 c shredded mozzarella, divided
1 large egg, beaten
1/4 c chopped fresh basil (substitute 2 tbsp of dried)
1/2 c grated Parmesan, divided
12 regular-length lasagna noodles
2 tbs chopped fresh parsley leaves (optional)
Preheat oven to 375° F. Lightly oil (or coat with nonstick spray) a 9 × 13 baking dish.
In a large skillet over medium high heat, add ground beef, sausage, onion and garlic. Cook until meat has browned, about 3 to 5 minutes. Crumble the meat as it cooks and season with salt and pepper. Drain excess fat. Stir in tomatoes until well combined. Simmer for about 30 minutes, stirring occasionally.
In a medium bowl, combine ricotta, 1/2 cup mozzarella, egg, basil and 1/4 cup Parmesan. Set aside.
Spread 1 cup tomato mixture onto the bottom of the baking dish, top with three lasagna noodles, 1/2 of the ricotta cheese mixture, 1 cup mozzarella cheese, 2 cups tomato mixture. Repeat with a second layer (pressing lightly after adding noodles). Top with remaining noodles and tomato mixture.
Cover tightly with foil.
Bake for 45 minutes or hot and until bubbling. Remove foil and top with remaining Parmesan and mozzarella. Bake for an additional 15 minutes, or until the top is golden brown.
Cool for 15 minutes. Garnish with parsley, if desired.