Everyone has those things they just don’t make very often. Lasagna is that thing for me. I find it incredibly labor intensive and it makes so darn much. But… it’s so darn good. I love homemade lasagna and when Red Gold contacted me about trying some of their Minnesota grown tomatoes and making some lasagna I couldn’t say no.
Scott loves it, and it makes fantastic leftovers for a few days. Another bonus; it freezes well. You could split this into 2 pans and freeze one for later in the month. A good reason to use up some of our venison in the freezer too!
Red Gold Classic Lasagna
Prep Time: 15 Minutes
Cook Time: 90 Minutes
Keywords: entree
6059616Ingredients (Serves 6-8)
- 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
- Salt/Pepper
- 1 lb ground beef or venison
- 1 16 ounce box uncooked lasagna noodles
- 1 15 ounce container ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
Instructions
Preheat oven to 350
Brown and drain ground beef or venison
In a large bowl combine water, crushed tomatoes, diced tomatoes, salt/pepper, Italian seasoning and cooked beef or venison.
In a 9×13 baking pan layer sauce on the bottom, top with noodles that are slightly overlapped, top with 1/3 of the ricotta, mozzarella, and parmesan. Ensuring to spread the cheese out over the noodles.
Add more sauce, another layer of noodles and more cheese. Making at least 3 layers of each.
Cover with foil and bake for 60-90 minutes. Let stand for 10 minutes before serving.
Powered by RecipageThanks to Red Gold for sending me the tomatoes, noodles and the best lasagna spatula ever. It was nice to have a hearty dish with locally grown tomatoes in the middle of a really long winter.
