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Lasagna Made Easy with Red Gold

by Pennie on February 12, 2014


Family-owned and family-run Red Gold — is celebrating the comfort of lasagna this winter and is encouraging folks to make their own home-made gourmet lasagna.

Red Gold’s basic lasagna recipe is a full-flavored lasagna that is layered together in just minutes with Red Gold tomatoes and three cheeses…. And of course you can add all kinds of things to it to make it your own gourmet lasagna — meat, veggies, etc. (Red Gold will soon be posting recipes for Easy Classic Lasagna, Chicken Parmesan Lasagna, Fresh Harvest Lasagna and Eggplant Florentine Lasagna on their website).

Here is the recipe for the Red Gold All-In-One Lasagna pictured above:


Servings: 12    |    Preparation Time: 20 minutes    |    Cook Time: 60 minutes
1/2 cup water
1 (28 ounce) can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans
2 (14.5 ounce) cans Red Gold® Diced Tomatoes With Basil, Garlic & Oregano
1 teaspoon Italian seasoning
Salt to taste
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,  RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO, Italian seasoning and salt.
  • 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, 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 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 9×9 inch baking dishes and freeze one for a wintry night supper.

Calories: 240 Fiber: 3.00g
Fats: 6.00g Protein: 12.00g
Trans Fat: 0.00g Vitamin A: 20%
Cholesterol: 15.00mg Vitamin C: 15%
Sodium: 450.00mg Calcium: 20%
Carbohydrate: 34.00g Iron: 10%

Nicole’s take:  Not many of you know that I was in the hospital for 5 weeks before the triplets were born and my husband had to hold down the house, work and he still  visited me every day! What a great guy, huh? Well, the food in the hospital was terrible, just horrid actually, and so my hubby would cook things to bring to me and this Red Gold lasagna was one of them! I couldn’t believe how easy the recipe was and how delicious the lasagna tasted!


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