Easy Classic Lasagna and a Giveaway | Back Home Again: Easy Classic Lasagna and a Giveaway

Wednesday, January 14, 2015

Easy Classic Lasagna and a Giveaway

This post is sponsored on behalf of Red Gold Tomatoes

Being a working mom and being a huge proponent of the family table, I have to meal plan. A lot. By the time we pick up the kids from daycare and get home after work, I just don't have the time to make a gourmet meal most nights. So, I utilize my crock pot and make lots of freezer meals. One of the things I make a lot of is lasagna. It's easy to make and easy to freeze. 

Did you know that Red Gold Tomatoes is hosting their Second Annual Red Gold Simple Gourmet Lasagna Party with Laura's Lean Beef? (which is based out of Kentucky - who knew they're right across the river from me?) The contest runs from January 13 through February 3 on Facebook. They're giving away 750 aprons and six Gourmet Lasagna Party Prize Packs that include a Le Creuset Lasagna pan. I don't know about you, but I have my eye on that pan...I encourage you to head on over for your chance to win.

Before I go, I thought I would leave you with a yummy lasagna recipe so you can have your own party.


Easy Classic Lasagna

1/2 c water
1 28 oz can of Red Gold Crushed Tomatoes
2 14.5oz cans of Red Gold Diced Tomatoes with Basil, Garlic & Oregano
2 tsp Italian seasoning
salt to taste
1 lb Laura's Lean Ground Beef or Italian Sausage, cooked and drained
1 16 oz box of lasagna noodles, uncooked
1 15 oz carton of ricotta cheese
3 c shredded mozzarella
1/2 c grated Parmesan
Since I add vegetables to everything, I added some frozen greens from our CSA. 

Preheat oven to 350 degrees. In a large mixing bowl, combine water, Red Gold tomatoes, salt, Laura's Lean Ground Beef and Italian seasoning. Stir to combine.

Cover the bottom of a 9x13 inch baking dish with 1 1/2 c of sauce mixture. Arrange 1/3 of the noodles on top of the sauce. Top with 1/2 of ricotta cheese, 1 c mozzarella and 1 c of sauce. Repeat layers and top with last 1/3 of the noodles and remaining sauce. Sprinkle with remaining mozzarella and Parmesan.

Cover tightly with foil and bake 1 to 1.5 hours until noodles are cooked. Let stand before serving.

5 comments:

  1. Classic and simple, just the way I like it.

    ReplyDelete
  2. Now I need to look as I'm curious about what makes the pan so fantastic ;)

    ReplyDelete
  3. It's stoneware, which is my preferred baking dish. But they also have cast iron, which I have been coveting for ages.

    ReplyDelete
  4. Exactly. I'm all about super easy and delicious ;-)

    ReplyDelete
  5. Hahaha! Sorry! :-) I LOVE lasagna too. I always try to come up with creative versions.

    ReplyDelete

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