Tuesday, January 13, 2015

Red Gold Lasagna - Recipe and Giveaway

RG_Logo_FullColor_TomatoesThe holidays are over, and months of dreary winter weather are still stretching out ahead of us. Comfort food is definitely in order! And what says warm winter comfort better than lasagna like your Nona would have made (minus hours of slaving away)? You're in luck because Adventurous Tastes is giving away a Red Gold lasagna kit.

Family-owned, Red Gold has been around since the 1940s focused on growing local in the Midwest. You gotta feel good about that, right?

Red Gold's Origins



The kit is a gift pack of tomatoes, lasagna noodles, a Red Gold reusable tote, apron, coupon and recipes, Red Gold also will be hosting a promotion starting Jan. 13 during which twice a week they will give away a Le Creuset Lasagna Pan, a Simple Gourmet Lasagna Kit, Red Gold spatula, Garfield Toy, coupons and an apron. Just go to https://www.facebook.com/RedGold to enter on or after Jan. 13th.

Here's how to enter:


Red Gold’s basic lasagna recipe can be layered together in just minutes with Red Gold tomatoes and three cheeses…. And of course you can add all kinds of things to give it your own personal twist.

Here's their basic recipe:

Red Gold All in One Lasagna

ALL IN ONE LASAGNA

Ingredients

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
1 teaspoon Italian seasoning
Salt to taste
1 (16 ounce) box traditional lasagna noodles, uncooked
1 (15 ounce) carton low fat ricotta cheese
3 cups (16 ounce) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350o 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 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 mozzarela 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 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.

Variations:

Add 1 pound ground Italian sausage or lean ground beef, cooked and drained, to the tomato mixture of the basic recipe.

For added color, flavor and nutrition add 1 (10 ounce) package frozen spinach, thawed and water removed, as another layer after the cheese layers.

Add both Italian sausage and spinach for great nutritional value and appearance.  Use each as a layer in the recipe.

Add fresh basil to sauce for added color and flavor or sprinkle fresh basil on top as a garnish.
Use fresh mozzarella cheese, thinly sliced, as an option to shredded mozzarella cheese.

For some other variations, try Chicken Parmesan Lasagna or Eggplant Florentine Lasagna.

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