CNYEats A Taste of Utica Lasagna

by Joanne on June 12, 2011

Everyone has their favorite lasagna recipe.  Some are easy some are more difficult.  To be honest, I’ve never had a lasagna I didn’t like.  The following Taste of Utica recipe is no different. So good. Pretty easy to make, even down to doing the sauce yourself. No jar sauces.


Refer to page 123 in our book


Posted by Josie Townsend – Makes (1) 9 x 12 pan of perfect lasagna

*Josie’s recipe uses 1 lb lean ground beef and 1/2 lb bulk Italian sausage which you cook ahead of time (drain the fat).  I didn’t use meat in my lasagna. I used beans and vegetarian sausage links.


Make the sauce first

  • Enough olive oil to cover the bottom of your dutch oven or large pan
  • 1 onion, chopped small
  • 1 TBS minced garlic *This was added by Apple Crumbles and not found in the original recipe
  • (2) 28 oz cans Crushed tomatoes
  • 1 TBS fresh chopped basil
  • 1 TBS fresh chopped oregano

Over medium heat and when the olive oil is hot, add the onion and cook until translucent. Add the rest of the sauce ingredients. Bring to a boil, reduce to simmer, cover. Let cook at a simmer for at least 20 minutes.

  • 1 can (15 oz) black beans
  • 1 pkg vegetarian sausage links – cooked according to pkg. then sliced into 1/4 to 1/2 inch slices (Bake at 350 F for 12 minutes)
  • 1/2 cup fresh basil, sliced
  • 1 lb ricotta cheese
  • 1 TBS oregano
  • 2 eggs
  • 1 lb mozzarella cheese
  • 1 onion, diced (I used a green onion for the ricotta mix)
  • pinch salt and pepper
  • 16 lasagna noodles
  • 1/4 cup Romano cheese for topping

Cook the lasagna noodles and allow to cool.  *Drip olive oil in the water as they cook to prevent sticking(optional).

Mix the ricotta, eggs, basil, oregano, onion, salt and pepper in a bowl.

Mix the beans with the cooked sausage slices.

Preheat the oven to 350 F.

Place a thin layer of sauce on the bottom of a 9 x 12 baking dish. 


Place 4 noodles on top of the sauce.  *I used the Barilla no cook noodles and held my breath, hoping they would cook ok using this recipe. They were PERFECTO!


Place a layer of the bean mix, ricotta mix, then sprinkle the mozzarella on top.

Add next layer of noodles and repeat the layers until you place the 4th layer of noodles on top.

Then place any remaining mozzarella on top. Now pour sauce on top of all the layers.  *DO NOT PLACE SAUCE ON THE MIDDLE LAYERS – only on the bottom and top of lasagna.

Finish by sprinkling the Romano cheese on top of sauce.


Bake for 45-50 minutes, uncovered.  Keep any left over sauce on the side.  Remove the lasagna from oven and allow to set for 10 minutes.



As usual, another successful Taste of Utica recipe.

Next week: Potato Gnocchi.   Have you ever made Potato Gnocchi?

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  • At 2011.06.13 05:05, Medeja said:

    Looks rich in taste and really delicious! I wanted to make lasagna this weekend but somehow decided not to risk yet 🙂

    • At 2011.06.13 10:09, Eftychia said:

      Delicious lasagna recipe! Thank you for sharing!

      • At 2011.06.13 10:55, Lisa said:

        I don’t think I have ever made lasagna.. which is strange because I love it so! Thanks for the recipe… YUM.
        Take care,

        • At 2011.06.13 15:42, James Brewer said:

          Thats sounds and looks awesome – although I think I would have had to go with the meat version 🙂

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