On January 13th, 2015 Red Gold Tomatoes launched a new campaign “Lasagna Party”!
That sounds exciting, doesn’t it? Well, it is! For a couple of reasons. Their campaign is geared toward “Food Brings People Together”. So it is time to make dinner and invite the family and friends over. And lasagna is a great entree to serve, whether it is a family of 4 or more. Another reason that this is exciting is because Red Gold Tomatoes is having another Giveaway! I love Giveaways and I am sure you do too. So jump on over to the Red Gold Tomatoes FB Page and enter for your chance to win. The Giveaway runs from January 13th through February 3rd, 2015. They’re giving away 750 aprons and 6 gourmet Lasagna Party Prize Packs which include a Le Creuset Lasagna Pan (I’d love one of those, wouldn’t you?).
I have had the pleasure of working with Red Gold Tomatoes in the past and was thrilled when they contacted me a couple of weeks ago to see if I was interested in working with them again. Then with the hustle and bustle of the holidays, the box was delivered and set aside. Then we had some family things going on which delayed me getting around to making a meal using the products that they sent. This week I finally pulled everything out of the box and made lasagna. We love lasagna!
The recipes that Red Gold sent to me this go around are the same recipes that I had received from a previous time, so I decided to use a recipe of my own. Of course, I did make a few adjustments even to my own recipe since I am using Red Gold Tomato products. I know they won’t mind!
I have probably used my lasagna recipe for 20+ years, but still don’t mind trying something new from time to time. I am fortunate that my family is open to trying new things too, even when they love the things that I already make.
Lasagna Recipe & Ingredients
1 Can Red Gold Crushed Tomatoes, 28 oz
2 Cans Red Gold Diced Tomatoes (Italian), 14.5 oz each
1 Box Lasagna Noodles, uncooked
1 lb lean ground meat, browned & drained
16 oz container of cottage cheese
2 Cups mozzarella Cheese, shredded
½ Cup Parmesan Cheese, grated
¼ tsp pepper
½ tsp salt
1 tsp Italian seasoning
½ – ¾ cup water
Brown the ground meat, drain.
Then add the crushed tomatoes, diced tomatoes and water. Simmer for about 5 minutes.
In a separate bowl combine the cottage cheese, mozzarella cheese, parmesan cheese, eggs, and seasoning.
Pour enough of the tomato meat mixture to cover the bottom of a casserole dish (about 1 cup). Preferably one that is 13 X 9 or larger.
Then put a layer of lasagna noodles over the sauce.
Then put a layer of the cheese mixture.
Do this a couple of times, unless you end w/ a layer of the sauce mix and cheese mixture on top.
Then cover with foil and bake on 350 degrees for 45 minutes, take off the foil and bake an additional 15 minutes (or until heated through and cheese is melted)
I use the low fat cottage cheese, but you can use ricotta cheese
I suggest using a casserole dish that is a bit larger than a 13 X 9
If using this recipe, I would suggest using ¾ cup water. When using only ½ cup water it was a bit on the dry side.
You could sprinkler a little more mozzarella cheese on top, if desired.
This recipe will serve 12+ and is great served with a salad and garlic bread.
In my Red Gold Tomatoes of goodies was:
1 28 oz Red Gold Crushed Tomato
2 14.5 oz Red Gold Diced Tomatoes, Italian
1 box of Creamette Lasagna Noodles
1 Red Gold reuseable bag, great for canned or jarred items, not pictured
1 Laura’s Lean Beef arpon, not pictured
Laura’s Lean Beef card, recipe, and coupon, not pictured
Lasagna recipes, not pictured
Are you ready to make lasagna and invite your family & friends over for dinner? Don’t forget to come back to let me know how you like the recipe.