Thursday, January 30, 2014

Fresh Harvest Lasagna ..... #RGLasagna

With the Super Bowl nearly upon us, isn't it time we start thinking about what to feed a crowd? My friends at Red Gold Tomatoes are having a Lasagna Party with the perfect recipes to help out! They have even made it easy for you to create your own version of gourmet lasagna, by providing a fool-proof basic recipe....follow the basics and then add your own ingredients for your very own custom lasagna!

The basic Red Gold "All-In-One" Lasagna is so simple to make that even a novice cook will have no problem putting it together. It starts with regular lasagna noodles...nothing fancy...and you don't have to boil them to get it started. Then, a combination of  Red Gold® Diced Tomatoes with Basil, Garlic and Oregano, Red Gold® Crushed Tomatoes, and some Italian seasoning makes the delicious sauce (the sauce cooks up, full of flavor, right in the oven). Add your own favorite ingredients (sausage? chicken? pepperoni?) to make it your own, or choose one of Red Gold's gourmet recipe ideas. 

Since my daughter is a vegetarian, it was a no-brainer for me to choose Red Gold's Fresh Harvest Lasagna for my trial run. Oh my gosh---so easy and so good! Let's see how it's done---

Fresh Harvest Lasagna (recipe courtesy of Red Gold Tomatoes)

2  tablespoons extra virgin olive oil
1  large zucchini, chopped
1  medium yellow summer squash,
1 (small, yellow) onion, chopped
1/2  red bell pepper, chopped
1  cup fresh chopped broccoli florets
1  large carrot, minced
1  (8 ounce) package sliced fresh mushrooms, chopped
3   garlic cloves, minced
1/2  cup water
1  (28 ounce) can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans
2  (14.5 ounce) cans Red Gold® Diced Tomatoes With Basil, Garlic & Oregano
1   teaspoon Italian seasoning
Salt to taste
1 (16 ounce) box lasagna noodles, traditional, uncooked
1 (15 ounce) carton low fat ricotta cheese
3  cups shredded Italian blend cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F.  Heat oil in skillet over medium heat.  Add zucchini, squash, onion, bell pepper, broccoli, carrots and mushrooms; saute until vegetables are crisp tender.  Add garlic and cook for another minute, remove from heat.

In large mixing bowl combine water, RED GOLD® CRUSHED TOMATOES, RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO, Italian seasoning and salt.

Cover the bottom of a 9x13x2 inch baking pan with 1 1/2 cups of sauce mixture.  Arrange 1/3 of noodles on top of sauce, slightly overlapped.  Top with 1/2 of ricotta cheese, 1/2 vegetable mixture, 1 cup of Italian blend cheese and 1 cup of sauce.  Repeat layers and top with last 1/3 of noodles and the remaining sauce.

Sprinkle with remaining Italian blend cheese 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.

I followed Red Gold's recipe exactly...well almost....I did use frozen broccoli instead of fresh....but really this version didn't need much improvising. I will pass along a couple of tips, though: 

(1) You can use a regular 9X13 pan...just make sure the sides are at least 2 inches deep. If you do use a regular pan (as opposed to a larger "lasagna" pan), make sure to place a baking sheet underneath to catch any drips.

(2) Use non-stick foil to wrap around the lasagna before placing it in the oven (non-stick side down!), or spray regular foil with cooking spray, so the cheese doesn't stick.

Oh my gosh...this is so easy to make and so tasty!

Don't forget to visit Red Gold's RG Lasagna Party Sweepstakes  page on Facebook for a chance to win one of 1000 aprons or a Lasagna kit (which includes a Le Creuset lasagna pan) worth $250! The sweepstakes will run until February 5th, 2014.

Disclaimer: I was provided with the recipe and a starter kit of canned tomatoes. All opinions remain my own.

1 comment:

  1. I love a good lasagna and that definitely looks and sounds like a winner. Thanks for sharing :)

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    Happy Valley Chow