Blue Ribbon Lasagne and SLC Jr. League Call for Recipes!

I won't go into the full story (again) about how I came to LOVE lasagna. Click here if you want to read that post. This recipe comes from one of the first cookbooks I owned as a new bride. It is found in the Heritage, aka "Patchwork" SLC Junior League cookbook (1975).

This recipe has been the Foster fam go-to lasagna recipe for at least 25 years. Everyone loves it. Lots of pasta. Lots of CHEESE. Lots of sauce. Always perfect. Perfect for dinner tomorrow. First day of FALL (yikes, already?!) A classic Jr. League recipe. Which brings me to my next subject...

I received an email last week from Cara Jones, a member of the Salt Lake City Junior League. She had a special request. Cara is on the committee that has been charged with creating a new cookbook that will contain recipes submitted by members of the community (she also mentioned they are always willing to get recipes from outside the state as well). The Salt Lake Jr. League is looking for recipes from A Bountiful Kitchen Readers. All proceeds from the newest cookbook are funneled back into the Junior League to help fund the League’s community projects which include, Care Fare, Women Helping Women, Kids in the Kitchen, RISE and more (you can read about them here ). The search is for a wide range of recipes including appetizers, main courses, side dishes, desserts and even cocktails. Their initial goal is 1,000 submissions. The deadline to submit recipes is October 15, 2010. After this date, Junior League and community volunteers will conduct a blind “test kitchen” where each of the recipes will be made and reviewed.
Submit your recipes to:
by email: eat@jlslc.org
Fax: (801) 328-1048
Snail Mail:
New Cookbook, Junior League of Salt Lake City
526 E. 300 S.
SLC, UT 84102

I'd love to know what you will be submitting. Leave a comment, or if you have a blog, leave a link to your recipe and share. Happy Cooking!

Blue Ribbon Lasagne
Heritage Cookbook, Salt Lake Jr. League

For Sauce:
1 lb ground beef or combo of ground beef and Italian Sausage
2 onions, chopped
1-28 oz can tomatoes, chopped
1-15 oz can tomato sauce
1-6 oz can tomato paste
2 bay leaves
2 tablespoons oregano, dried
2 tablespoons parsley, dried
2 tablespoons basil, dried
2 cloves garlic, minced
1 teaspoon salt
ground pepper

1- 16 oz package lasagne noodles

Cheese layers:
1 lb cottage cheese ( or a mixture of half cottage cheese, half ricotta)
2 eggs, beaten
1 lb grated Mozzarella cheese
1 lb grated Monterey Jack cheese
grated Parmesan cheese for topping

Brown meat, drain off all grease, discard. Add onions and cook until transparent. Stir in remaining sauce ingredients. Simmer two hours, or more. Remove bay leaves and discard.
Cook Pasta as directed on package. Drain. Set aside.
Mix cottage cheese and beaten eggs. Combine Mozzarella and Monterey Jack cheeses. Grease a casserole (9x13 or larger) pan. Place a small amount of sauce in bottom of dish. Using half of each, layer noodles, then meat sauce, then cottage cheese mixture, and finally grated cheeses. Repeat with remaining halves. Sprinkle top with grated Parmesan cheese. Bake at 350 degrees for 45 minutes.

-I usually double this recipe and it makes 2-9x13 pans and a 9x9.
-After browning the meat, I often throw all of the sauce ingredients in to the crock pot and cook on low for the day.


  1. I love all of the Junior League cookbooks. Especially the 2nd one. I think I will submit some of my favorite soup recipes.

  2. I must say this lasagna looks DELISH!

  3. Thank you for your help! We are so excited to see what everyone submits - almost as excited as we are to try it all!

  4. can i use those way fab no-cook lasagna noodles in this recipe too?
    this is making me WAY hungry by the way! i'm practically drooling all over my desk at work.

  5. Yes Anon, you could use no cook lasagne in this recipe. You may need to adjust the amount of liquid though. For the no cook lasagne, read the package directions and use the proper amount of liquid to pasta ratio for best results. Be careful about the drooling at work... :)

  6. In the tips, you say you double the recipe....do you freeze the others? Is this a freezable recipe?

  7. Gemmie,
    Sometimes, I do freeze the other pans. Just prepare as directed, cover well with foil. Do not bake until ready to serve. Do not thaw before baking, bake straight from freezer.
    I reduce the heat to 325 degrees and add about 1/2 hour cooking time. Lift the foil and loosely tent it over the lasagne until about the last half hour of baking. Check the middle of the dish with a knife to make sure it is completely cooked through.

  8. What a shock to see this receipe. I live in England and when i was 18 many years ago i lived in SLC for a year. The one souvenir i brought back with me was the Junior league cook book. I have to say mine is stuck together with a lot of celotape and pages stuck together or missing. So glad to have this receipe for lasagne again. Simply the best. Thank you.

  9. Hi

    Have you ever made this dish with the no-boil noodles.

  10. Jackie,
    No, I haven't tried this dish with no boil noodles, I'm sure it would be fine. just follow the no boil package directions. Happy cooking!

  11. This is delicious lasagna. I made it for dinner and we loved it. Thanks for another great recipe!

    1. Natalie, glad your family loved it!

  12. Do I need to cover with foil before baking?


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