Lasagna can be intimidating and at times difficult to make, especially for people who haven't tried making it in the past.
But Red Gold has an easy recipe that anyone could master. Martini Italian Bistro executive Chef Allen Hubbard says you can also add your own flair to the Red Gold "All-in-One" Lasagna recipe with vegetables, meats and cheeses.
You can also share your recipes with Red Gold on their FACEBOOK page between now and February 5, 2014. And you can find out about their "Lasagna Party" sweepstakes. Anyone can enter for a chance to win a Red Gold apron or Lasagna Party kit.
Recipes that people share on Facebook or via email will be added to the Red Gold Lasagna page.
Red Gold "All-in-One" Lasagna
Preparation Time: 20 minutes
Cook Time: 1 hour
1/2 cup water
1 (28 ounce) can Red Gold Crushed Tomatoes
2 (14.5 ounce) cans Red Gold Diced Tomatoes with Basil, Garlic & Oregano
1 (16 ounce) box lasagna noodles, traditional, uncooked
1 (15 ounce) carton low fat ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350º F.
In large mixing bowl combine water, Red Gold® Crushed Tomatoes and Red Gold® Diced Tomatoes with Basil, Garlic & Oregano
Cover the bottom of a 9x13x2 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, ½ of mozzarella cheese and 1 cup of
sauce. Repeat layers and top with last 1/3 of noodles and the remaining
sauce. Sprinkle with Parmesan cheese.
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.
For nutritional info CLICK HERE.
To find all of the "quick and easy" recipes from Red Gold, CLICK HERE.