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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
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
12
servings
Calories
Author
Marye Audet-White
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 ⅓ 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 ⅓ 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