- 1/2 cup water
- 1 (28 ounce) can RED GOLD® Crushed Tomatoes
- 2 (14.5 ounce) cans RED GOLD® Diced Tomatoes with Basil, Garlic & Oregano
- 1 teaspoon Italian seasoning
- Salt to taste
- 1 (16 ounce) package 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 degrees F. In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
- Cover the bottom of a 9x13 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 cup of mozzarella cheese and 1 cup of sauce. 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 1 1/2 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.
04/24/2018
recipepes.com
All-n-One Lasagna, recipe
PT15M
PT1H
5
455 calories
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