A couple of weeks ago I was contacted by Red Gold Tomatoes. They wanted to see if they could send out some products in exchange for my opinion. I have worked with Red Gold Tomatoes previously and of course I was excited for another opportunity to work with them.
This time they asked me to make lasagna using one of their recipes and the products that they provided. I make lasagna about once a month so I was excited to see what they were planning to send.
In fact, the day that my box was delivered I was so excited that I told my husband we were having lasagna for dinner using a new recipe. I pulled everything out, browned the meat, and was about to get started with putting it all together when I realized I didn’t have the cheeses. Silly me, we can’t have lasagna without cheese!
So we opted to make due for dinner and make lasagna the next day. No problem!
In my box was a can of Red Gold Crushed Tomatoes (28 oz), 2 cans of Red Gold Diced Tomatoes with Basil, Garlic, Oregano (14.5 oz each), a box of Creamette Lasagna Noodles, and even a Red Gold Tomato Spatula.
Now who wouldn’t get excited about that box of goodies, right?!
I chose the Easy Classic Lasagna since it was the closest to the one that I have made for years. I do use a spaghetti sauce since I can get it pretty cheap with coupons and a sale. I know, gasp! I don’t make it homemade, I’m sorry! But I still think it is yummy. I will share that recipe soon!
The evening that I made the lasagna using the Red Gold products, my son had a friend over for dinner. She doesn’t particularly like veggies, so the chunkiness of the lasagna wasn’t her cup of tea but she said it was still tasty. But, everyone in my family loved it.
Here is the recipe that I used:
Easy Classic Lasagna
½ Cup water
1 Red Gold Crushed Tomatoes (28 oz)
2 Red Gold Diced Tomatoes with Basil, Garlic, & Oregano (14.5 oz each)
Salt & Pepper to taste
1 lb ground meat (Italian sausage or lean ground beef) cooked & drained
1 box lasagna noodles, traditional & uncooked
1 container low fat ricotta cheese (15 oz)
3 cups shredded mozzarella cheese (16 oz)
½ cup grated Parmesan cheese
Preheat oven to 350 degrees
In large mixing bowl combine water, Red Gold Crushed Tomatoes, Red Gold Diced Tomatoes with Basil, Garlic, & Oregano, salt, black pepper, and cooked meat. Stir to combine ingredients in the sauce.
Cover the bottom of a casserole baking dish (9X12X2) with 1 ½ cups of the sauce mixture
Arrange 1/3 of the noodles on top of the sauce, it may overlap slightly
Top with ½ of the ricotta cheese, 1 cup of the sauce mixture, 1 cup of mozzarella cheese
Repeat layers and top with last 1/3 of noodles and the remaining sauce
Sprinkle with remaining mozzarella cheese and Parmesan cheese
Cover with foil and bake in oven for 1 to 1 ½ hours, or until noodles are cooked
Let stand for 10 minutes before serving
The recipe makes 12 servings
The other recipes that Red Gold Tomatoes sent were:
All In One Lasagna
Chicken Parmesan Lasagna
Eggplant Florentine Lasagna
Fresh Harvest Lasagna
And I can’t wait to try them as well. Which one are you interested in?
Do you make lasagna? Is this recipe similar to the one that you use? I plan to use Red Gold Tomatoes for our lasagna again in the future!
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