The All-In-One Lasagna from Red Gold Tomatoes

RECIPE

Ingredients

1/2 cup water 
1 (28 ounce) can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans Red Gold Crushed Tomatoes 
2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano 
1 teaspoon Italian seasoning 
Salt to taste 
1 (16 ounce) box traditional lasagna noodles, uncooked
1 (15 ounce) carton low fat ricotta cheese 
3 cups (16 ounce) shredded mozzarella cheese 
1/2 cup grated Parmesan cheese 


 

Directions

  • Preheat oven to 350o F. In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
  • 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.
  • Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
  • 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.
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