Easy Classic Lasagna

Lasagna is such a great, classic Italian dish, who doesn’t love it, right?  But it can be a lot of work to make it.  I think the biggest pain is having to boil the noodles first.  You have to dirty another pot and a lot of times the noodles tear.  Well, Red Gold Tomatoes has come up with some simple lasagna recipes that will save you a lot of time.

This easy classic lasagna starts with a quick and easy sauce that you can totally customize to fit your taste.  I used lean ground beef in the sauce, but you could use Italian sausage or make it vegetarian and add sauteed zucchini or eggplant, use your imagination.  If you want to take a little more time, you could also saute some onion and fresh garlic.  I opted not to and that meant NO chopping at all for this recipe.  Then what really makes this lasagna easy is that you don’t have to boil the noodles first.  It’s extra saucy, so as the lasagna bakes, the noodles soak up the extra liquid and come out perfectly cooked.

The result is a hearty, flavorful lasagna that you didn’t have to spend all day in the kitchen preparing.  It takes about 30 minutes to assemble and the rest of the time is hands off while the lasagna bakes in the oven.

Now here’s the best part, Red Gold Tomatoes is giving away six $325 gourmet lasagna party kits, including a Le Creuset pan.  Plus they’re giving away 750 custom aprons.  Click here to go the their Facebook page where you can get all the details and enter to win!

Easy Classic Lasagna

• 1 lb lean ground beef
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup water
• 1 (28 oz) Red Gold crushed tomatoes
• 2 (14.5 oz) cans Red Gold diced tomatoes with basil, garlic and orgegano
• 1 (16 oz) box traditional lasagna noodles, uncooked
• 1 (15 oz) container part-skim ricotta cheese
• 3 cups shredded mozzarella cheese
• 3/4 cup grated parmesan cheese

Brown ground beef in a large skillet over medium high heat, until beef is no longer pink.

Season beef with garlic powder, Italian seasoning, salt and pepper.

Stir in water and all of the tomatoes, until well combined.

Coat the bottom of a 9×13 baking dish with cooking spray.

Spread 1 1/2  cups of the sauce mixture on the bottom of the pan.

Cover the sauce with noodles, slightly overlapping (4 or 5 noodles).

Top noodles with 1/2 of the ricotta cheese, 1 cup of the mozzarella, 2 tbsp parmesan and 1 cup of the sauce.

Repeat layers once.

Add a final layer of noodles and top with remaining sauce, remaining mozzarella and 1/2 cup parmesan.

Cover tightly with foil and bake in preheated oven for 1-1 1/2 hours, until noodles are cooked.

Once noodles are cooked, uncover and bake for an additional 10 minutes to brown the cheese.

Let lasagna rest, lightly covered for 10-15 minutes.

Slice and serve.

ENJOY!

*NOTE*  I received product from Red Gold Tomatoes and Laura’s Lean Beef, but all opinions are my own.

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The Country Cook