I often laugh when people tell me that it takes too long to fix a home cooked meal. Most of the meals I fix take less than 15 minutes of prep time. I was recently contacted by the Red Gold Tomato company to try their Italian tomatoes in a quick and easy lasagna recipe. This recipe is replacing my No Boil the Noodle Lasagna that I shared on Once A Mom Always a Cook. This recipe really is as quick and easy as my old faithful recipes. Quick and easy recipes have been a must with all the time we have spent warming up baby calves and taking care of a couple of special patients in the barn.
Full Disclosure: I was sent the following products to make this recipe along with a nifty serving spatula. The products were given to me, but the opinions are all my own. I already use a lot of Red Gold tomato products especially the ones with chili peppers to make my nacho cheese dip.
Place uncooked noodles over sauce.
Recipe: Red Gold “All-in-One” LasagnaServings: 12
Preparation Time: 20 minutes
Cook Time: 1 hour
Ingredients:1 pound ground beef, browned and drained
1 tablespoon Italian Seasoning
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 ground beef, Italian seasoning, water, RED GOLD® CRUSHED TOMATOES and RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO.
Cover the bottom of a 9x13x2 inch baking pan with 2 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 (I mix the cheeses together) and 1.5 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.
Nutritional info can be found along with the recipe here: http://www.redgold.com/red-
-A Kansas Farm Mom