Saturday, April 19, 2014

Recipe: Red Gold Leftover Lasagna #lovinglasagna

Disclosure: I was provided products by Red Gold and New Creative Media - however all opinions are my own. 

I recently got a great box of tomato products from my friends at Red Gold. These tomatoes are great because they're affordable and tasty! 

Red Gold has a lot of recipes on their site - including a bunch of lasagna variations. They even have videos to help you along if you need them.

My lasagna was a Leftover Lasagna - I didn't feel like going to the grocery - so I made do with what I had! Sometimes you just gotta clean out the cupboards - right?!

The great thing about this is you can really use whatever is in your fridge! Have some extra veggies (mushrooms, spinach, zucchini) - out of ricotta? You can use cottage cheese!

I don't have a really deep dish - and there are only two of us - so I just did a couple of layers. I also used the noodles that don't need to be cooked ahead of time. Looks good right?

When you're using those no-cook noodles - it's key to make sure that all pieces of the noodles are covered with tomatoes/juice - that way they'll cook in the oven.

Forty-five minutes later - voila - thick, bubbly lasagna! This was delicious and was great for lunch the next day too. I put the rest in the freezer - it takes a while for two people to eat a dish of lasagna! Here's the recipe:

Leftover Lasagna

Ingredients

* 28 oz can of Red Gold Crushed Tomatoes
* 14 oz can of Red Gold Diced Italian Tomatoes
* 8 oz can of Red Gold Tomato Sauce
* 1 lb hamburger
* 4-6 sheets of no-bake lasagna noodles
* 8-15 oz ricotta cheese
* 2-3 cups mozzarella cheese, shredded

Instructions

* Preheat oven to 350 degrees
* Brown ground beef and drain
* In bowl, mix together tomatoes and sauce
* Spray 8x8 baking dish with non-stick spray
* Layer in the dish: sauce, noodles, ricotta, mozzarella, ground beef
* Create another layer and top with sauce and mozzarella
* Bake for 45 minutes at 350.
* Let set for 10 minutes before cutting




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