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Red Gold Tomatoes and a Yummy Lasagna

An easy to make lasagna with plenty of fresh tomato flavor. You assemble it with uncooked noodles to speed up prep time. You can cover it and refrigerate it for up to 24 hours.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Author Marye Audet

Ingredients

  • ½ cup water
  • 1 (28 ounce) can Red Gold Crushed Tomatoes
  • 2 (14.5 ounce) cans Red Gold Diced Tomatoes with Basil, Garlic and Oregano
  • 1 pound lean ground beef , cooked and fat drained off
  • 1 (16 ounce) box of regular lasagna noodles, uncooked
  • 1 (15 ounce) carton ricotta
  • 3 cups shredded Mozzarella
  • ½ cup grated Parmesan

Instructions

  • Preheat the oven to 350F.
  • In a large bowl combine the water, crushed tomatoes, diced tomatoes, salt, and meat.
  • Stir to blend well.
  • Cover the bottom of a 13x9-inch casserole dish with 1 ½ cups of the sauce.
  • Arrange 1/3 of the (uncooked) noodles on the top of the sauce.
  • Top with ½ cup of the ricotta, 1 cup of the Mozzarella, then 1 cup of the sauce.
  • Repeat the layers and top with the last 1/3 of the noodles and the sauce.
  • Sprinkle with remaining Mozzarella and Parmesan.
  • Cover tightly with foil and bake for 1 to 1 ½ hours, or until noodles are cooked.
  • Let stand for 10 minutes before serving