Lasagna is one of my family’s favorite meals. When Mr. Money Saving Parent walked in from work last night he said, “Oh that smells good” and of course took the the opportunity to tell me how rarely I make a pan of lasagna. Well I thought it was always a lot of work! It literally took me hours each time I made it and while I enjoy cooking, we have a pretty busy schedule. I was thrilled to find a lasagna recipe – thanks to Red Gold – that I could actually make in the evening and serve it to the family without being exhausted or dirtying up a whole bunch of pots and pans.
Disclosure: I received the Red Gold products mentioned in this post, through a campaign with New Creative Media, however, all other ingredients were obtained at my own expense. All opinions expressed are 100% my own and my families.
First let’s start with the lasagna because that’s what I did. I’ll take you step by step creating this dinner and you can see how easy (and yes even inexpensive) it can be. Your family will love the dinner and that’s what’s most important, as well as it’s pretty healthy, if you can stop at just one serving of course!
The Lasagna Recipe
Now I admit I didn’t use the Red Gold recipe exactly as stated. The kids have found ricotta cheese flavor to be just a little too pronounced for them so I made a few an adjustment using some more spices as well as changes in the cheese but it’s definitely a Red Gold inspired recipe. It’s so nice when products put recipes online so I can just go straight to their website for ideas.
Easy Classic Lasagna
1/2 cup water
1 28 ounce can of Red Gold Crushed Tomatoes
2 14.5 ounce cans Red Gold Diced Tomatoes with Basil, Garlic and Oregano
1 lb ground beef or Italian sausage
1 – 1 1/2 tablespoon Italian seasoning (to taste)
1 (16 ounce) package of lasagna noodles uncooked
1/2 of a 15 ounce carton of low fat ricotta cheese
1/2 of a 16 ounce carton of low fat cottage cheese
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions: Preheat oven to 350 degrees. Brown beef or sausage in skillet. Once brown sprinkle your Italian seasoning and then add all the Red Gold Tomatoes (Crushed and Basil). Let simmer for a few minutes while you mix the ricotta, cottage and parmesan cheese in a large mixing bowl.
Cover the bottom of a 9/13/2 backing pan with 1 1/2 cups sauce mix. Top with 3 noodles. Layer 1/3 of the cheese mixture then top with 1 cup sauce. Continue until you have four layers of noodles. Add the remaining sauce, shredded mozzarella and then sprinkle additional parmesan cheese on top. Cover and tent with aluminum foil, making sure to have a pretty good seal on the edges. Don’t let the foil touch the cheese or you will loose all that cheesey goodness after backing.
Bake for 1 – 1 1/2 hour at 350 degrees.
Remove from oven, remove foil and let sit for 15 minutes.
Lasagna Dinner Sides
While my lasagna baked for an hour I helped the kids with their homework. Yes, can you believe it? Wesurvived the witching hour – the hour where you are trying to cook dinner and get the homework done! While the lasagna settled (by the way that’s really important to let it sit for about 15 minutes) I steamed the vegetables and baked the bread dough that was already prepared. However, you can also use steamer vegetables and frozen breads. You don’t have to start from scratch.
For the vegetables, I simply washed and chopped, seasoned with some salt, pepper, garlic and butter and steamed on top of the stove. Don’t have a steamer? You can use a metal colander and a pan. Fill about half way with water, set the colander in the pan and then lid over the colander to trap in the steam. They vegetables will come out with just a little bit of crisp which I like, I don’t care for them “soggy.” The bread was from the freezer, I admit, this time round I didn’t go with homemade bread!
Dinner is Served!
Like this recipe? I’ve made others using Red Gold products so be sure to check them out!
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