Today's dish of Classic Lasagna is brought to you by RedGold and Laura's Lean Beef. To kick off 2015, Red Gold is hosting a promotion that began January 13 during which twice a week they are giving away a Le Creuset Lasagna Pan, a Simple Gourmet Lasagna Kit, Red Gold spatula, Garfield Toy, coupons and an apron. Just go to this link to enter!
Perfect for any healthier eating resolutions in the New Year, Red Gold is hosting this promotion along with Laura's Lean Beef, and developed a delicious Skinny Lasagna recipe. And of course you can add all kinds of things to it to make it your own gourmet lasagna- but it might not be as skinny!
Now I am not very creative on lasagna and I think I have only made it twice in the almost ten years we have been married. Lasagna honestly scares me because of the calories, and prep time. And instead of making the complete low fat version, since I am the ONLY one in my family who will eat cottage cheese, I had to make their classic recipe using the low fat ricotta. I will tell you one secret that I did differently- mix your layer of ricotta, mozzarella, and sauce together. It spreads so much easier on top of those noodles. I highlighted this in the recipe below.
1/2 cup water
1 (28 ounce) can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans Red Gold Crushed Tomatoes
2 (14.5 ounce) cans Red Gold® Diced Tomatoes with Basil, Garlic & Oregano
Salt to taste
1 pound Laura's 92% Lean Ground Beef, or any ground beef or Italian sausage, cooked and drained
1 (16 ounce) box traditional lasagna noodles, uncooked
1 (15 ounce) carton low fat ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350° F. In large mixing bowl combine water, crushed tomatoes and diced tomatoes,
salt and ground beef, stir to combine ingredients.
Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles
on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, 1 cup of mozzarella cheese and 1
cup of sauce. (this is where I mix the layer of ricotta, mozzarella, and sauce together)
Repeat layers and top with last 1/3 of noodles and the remaining sauce.
Sprinkle with remaining mozzarella and Parmesan cheeses.
Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked.
Let stand for 10 minutes before serving.
The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and
freeze one for a wintry night supper.
I of course made only the one pan. We will see if there are any leftovers....
Disclosure (in accordance with the FTC’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising): Many thanks to Red Gold and Laura's Lean Beef for providing this prize for the giveaway. Choice of winners and opinions are 100% my own and NOT influenced by monetary compensation. I did receive a samples of the product in exchange for this review and post.