I love lasagna. But it’s one of those things that I really have to gear myself up for because it is so time consuming. I usually make the sauce from scratch, boil the noodles, and then assemble it and then of course the cooking for an hour or more, then waiting 15 minutes to rest…that’s a lot of work!
I was excited to be given a lasagna kit from Red Gold. It had Red Gold diced tomatoes with basil and garlic, lasagna noodles, crushed tomatoes and a coupon to try Laura’s lean beef.
The difference between this lasagna recipe and mine is, you don’t actually cook the sauce, you add all the ingredients in a bowl – and you don’t boil the lasagna noodles either, so it’s basically just assembling everything raw and then you just have to wait for it cook! And because I was even lazier, I used a disposable tin to bake it in so the clean up (no leftovers in my house) was even easier! (If you use ground beef or Italian sausage – cook that and drain any fat before adding it to the sauce)
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
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 with 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
Instructions
- Preheat oven to 350 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. Sprinkle with remaining mozzarella and Parmesan cheeses.
- 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.
Notes
Variations:
Add 1 pound ground Italian sausage or lean ground beef, cooked and drained, to the tomato mixture of the basic recipe.
For added color, flavor and nutrition add 1 (10 ounce) package frozen spinach, thawed and water removed, as another layer after the cheese layers.
Add both Italian sausage and spinach for great nutritional value and appearance. Use each as a layer in the recipe.
Add fresh basil to sauce for added color and flavor or sprinkle fresh basil on top as a garnish.
Use fresh mozzarella cheese, thinly sliced, as an option to shredded mozzarella cheese.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://www.slim-shoppin.com/easiest-lasagna-ever/Visit Red Gold – they are giving away 750 aprons – and 6 Gourmet lasagna party prize package WITH a Le Creuset Lasagna Pan! ENTER HERE TO BE ELIGIBLE TO WIN!.
And check out Laura’s Lean Beef on Facebook
And if you are looking for a lower calorie version using Laura’s Lean Ground Beef – check out that recipe here!
How often do you make lasagna?? This was one of the tastiest lasagna’s I’ve ever made!!
