Red Gold Simple Gourmet Lasagna Party

Beef Main Dishes Pasta Recipes

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Happy Monday ya’ll.  I am here to tell you about a special promotion sponsored by Red Gold Tomatoes and Laura’s Lean Ground beef.  This is the second year in a row Red Gold has hosted this event.  The focus is to get in the kitchen and make a meal with your family and loved-ones.  You can find more about the promotion by clicking here.  Often when you think lasagna you think of how hard it is to make and how many ingredients it takes, right?  Well Red Gold has been doing some work testing out new recipes with fewer ingredients but still keeping all the flavor.  Let me tell you they have done just that with this recipe.  I chose to make the “All-In-One” lasagna it is fabulous and super easy to put together.  They are also featuring two addition lasagna recipes: Roasted Butternut Squash and Skinny Lasagna.  I had an opportunity to try the Skinny Lasagna recipe when I was asked to do a TV segment for WCRB Channel 3 in Chattanooga, the Skinny Lasagna was delicious and a big hit!  I hope this encourages you to get in the kitchen and make one of these recipes they are all fantastic!

 

Red Gold All-In-One Lasagna
Serves 12
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1/2 cup water
  2. 1 (28 ounce) can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans Red Gold Crushed Tomatoes
  3. 2 (14.5 ounce) cans Red Gold® Diced Tomatoes with Basil, Garlic & Oregano
  4. 1 teaspoon Italian seasoning
  5. Salt to taste
  6. 1 (16 ounce) box traditional lasagna noodles, uncooked
  7. 1 (15 ounce) carton low fat ricotta cheese
  8. 3 cups (16 ounce) shredded mozzarella cheese
  9. 1/2 cup grated Parmesan cheese
Instructions
  1. Preheat oven to 350o F. In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
  2. Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.
  3. Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
  4. The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper.
Variations
  1. Add 1 pound ground Italian sausage or lean ground beef, cooked and drained, to the tomato mixture of the basic recipe.
  2. For added color, flavor and nutrition add 1 (10 ounce) package frozen spinach, thawed and water removed, as another layer after the cheese layers.
  3. Add both Italian sausage and spinach for great nutritional value and appearance. Use each as a layer in the recipe.
  4. Add fresh basil to sauce for added color and flavor or sprinkle fresh basil on top as a garnish.
  5. Use fresh mozzarella cheese, thinly sliced, as an option to shredded mozzarella cheese.
Adapted from Red Gold Tomatoes
Adapted from Red Gold Tomatoes
Miranda's Kitchen http://mirandaskitchen.com/adventures/
 Disclosure:  Red Gold provided the ingredients to make the lasagna.  All opinions expressed are my own.  I only work with brands I love and only share with my own and honest opinion.

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