With a large family and a busy schedule I love to find meals that our family can enjoy that are quick and easy to throw together while still being delicious and good for us. Since we are on the path to eat better and are looking for ways to turn some of our favorite meals into a dish that has less calories and more nutrients, I was thrilled when our friends at Red Gold sent us some of their tasty tomatoes and some recipes for different versions of an all-in-one lasagna dish.
Red Gold’s canned tomatoes are a staple in our house and we love to use them in a variety of dishes but one of my new favorites is our take on the all-in-one lasagna. This is our All-in-One Spinach Lasagna and it is amazing!
We took Red Gold’s All-In-One Lasagna recipe (see below) and added in a 10oz package of frozen, chopped spinach and 1lb. of browned Italian sausage. When making our lasagna, we added the brown Italian sausage and the spinach right to the sauce mixture after spooning some sauce onto the bottom of the lasagna pan.
I love that this dish was super easy to make and also a hit with the entire family.
Grab the Recipe
ALL IN ONE LASAGNA
- 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
- Preheat oven to 350o F. In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
- Cover the bottom of a 9×13 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. 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 9×9 inch baking dishes and freeze one for a wintry night supper.
- 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.