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Watch me make Red Gold’s all-in-one lasagna recipe on Fox59 HERE
The classic recipe of lasagna may quite possibly be one of the most modified recipes around. Everyone seems to have their own take on this popular family meal from a Mediterranean twist to the classic formula of layers of ricotta, noodles, sauce and cheese. Red Gold Tomatoes has shared a recipe with me as well as a kit to make my own dinner at home. Best of all with a little pre-planning you can make this on a weeknight. It will bubble away in the oven while you catch up with your family, drive kids back and forth to practice or help with homework.
I added a bit of oomph to their classic all-in-one recipe that I love with the addition of a layer of meat , zesty ricotta and a layer of fresh baby spinach. I alternated the middle layers with a browned combo of 1/2 pound each of lean ground beef and 1/2 of ground pork. Another layer was 3 cups of baby spinach. I also stirred in 1/2 tap garlic powder, 1/2 C of grated Parmesan cheese, salt/pepper and 1/2 tsp Italian seasoning into my ricotta cheese. It did not alter my baking time but let me point out this tip: If you are making lasagna be sure to use a pan designed for lasagna OR one that is deeper than a standard 13 x 9 pan. Trust me on this- I will bubble over and make a mess out of your oven. You will be fine if you make the recipe as shared below. If you add layers like I did you will need a bigger pan.
Starting with the delicious base recipe from Red Gold I made this dish my own. What would YOU do to add your own flair?
Serving Size 12
Shared with me by Red Gold Tomatoes. Find more recipes at redgold.com
1 hr, 20 Total Time
Ingredients
- 1/2 C water
- 1 28 oz can of Red Gold crushed tomatoes
- 2 14 oz cans of Red Gold diced tomatoes with basil, garlic and oregano
- 1 tsp if Italian seasoning
- salt to taste
- 1 16 oz box of traditional lasagna noodles (uncooked)
- 1 15 oz container of low fat ricotta cheese
- 3 C of shredded mozzarella cheese
- 1/2 C grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl combine water, tomatoes, Italian seasoning and salt.
- (meanwhile if you do my twist brown meat)
- Cover the bottom of a 13x9x2 baking pan with 1 1/2 C of sauce.
- Arrange 1/3 of the uncooked noodles on top of the sauce, slightly overlapped.
- (if you add to the ricotta mixture like I said above, then cover with a layer of spinach))
- Top with 1/2 of the ricotta cheese, 1 C of the mozzarella cheese and 1 C of sauce.
- (If you add meat like I said above)
- Repeat layers and top with last 1/3 of noodles and remaining sauce.
- Sprinkle with remaining mozzarella and Parmesan cheese.
- Cover tightly with foil and bake for 1 to 1 1/2 hours OR until the noodles are soft (stick a knife through them to determine).
- Let stand for 10 minutes before serving.
I was provided with a lasagna kit from Red Gold tomatoes with no expectation that I would share this with you all. But I needed to. This dish was JUST what we needed on a cold winter’s night. The fact that I could assemble it quickly, prepare without boiling the noodles, add my own twist AND we had leftovers for another meal means THIS is a recipe success. Like always all opinions are my own. WHO doesn’t like a quick meal that doesn’t break the bank and their family will enjoy?
Red Gold has a fun promotion right now that YOU can enter! Click THIS LINK for details on how to enter as well as get helpful recipes.
