Thursday, February 20, 2014

Super Easy "All In One" Lasagna

If you know me you know I am not called the cook in this house, that honor goes to my husband.  However I am known as the baker.  I bake cookies, I bake muffins lol.
And thanks to Red Gold I can now easily just bake lasagna!

My husband loves lasagna and while I do to, I HATE all the time  it takes me to make the recipe my sister gave me to follow.  Between all the prep, baking the noodles, have them cool enough to touch them to layer and then finally getting it in the oven.  The other issue I always ended up with is I would use jarred spaghetti sauce to speed up the process and it seemed to make the lasagna a bit runny.

Well, Red Gold Tomatoes sent me a recipe to try out that they deemed the "All In One" Lasagna recipe.  My family LOVED it and I loved that it took me so little time to put together.  While I didn't time myself, I think making the salad for the dinner took longer than the lasagna.

The base recipe is simple enough but they also offer some variations for those that want meat in their lasagna or a veggie lasagna.

Here is the base recipe:
Preheat oven to 350 F
In large mixing bowl combine:
1/2 cup water
1 28 oz can Red Gold Crushed Tomatoes
2 14.5 oz cans Red Gold Diced Tomatoes with Basil, Garlic & Oregano
1 teaspoon Italian seasoning
Salt to taste

Cover the bottom of a 9 x 13 x 2 inch baking pan with 1 1/2 coups of sauce mixture.
Arrange 1/3 of the 16 oz box of UNCOOKED traditional lasagna noodles on top of the sauce, slightly overlapping
Top with 1/2 of the 15 oz carton low fat 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 1 cup mozzarella cheese and 1/2 grated Parmesan Cheese.
Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked.
Let stand for 10 minutes before serving.
Enjoy the yumminess!  (the pic above is ours using this exact recipe without add ons)

Other variations you can do:

Easy Classic Lasagna - Start with the base recipe.  Add to each layer a hearty meat sauce that's made with ground beef or sausage and Red Gold tomatoes.  Layer lasagna noodles, ricotta and mozzarella cheeses, hearty meat with diced and crushed tomatoes and top with Parmesan Cheese. (we did a meat one our second time at my husband's request)

Chicken Pamesan Lasagna - Add cooked hand-breaded chicken(baked or fried) , to base recipe

Fresh Harvest Lasagna - Use fresh, seasonal ingredients, like red peppers, zucchini, and broccoli in every layer for a nice veggie version.  All these vegetables are layered between lasagna noodles, Red Gold tomatoes and Italian cheeses.

Eggplant Florentine Lasagna - Add spinach and breaded eggplant to the base recipe.  (Sneaky way for me to get some greens in my little one, lol)

I think I will be stopping by the store to pick up some cheeses to make this Sunday as it serves 12 so plenty of left overs for lunch works :D

Disclosure: Red Gold provided me the ingredients (less the cheeses) to make the base recipe in exchange for me writing up a blog post.  No other compensation was received and the opinions as always are my own.
FYI Red Gold is also an Indiana based family owned company :D

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