*Disclosure: I was provided products from Red Gold and New Creative Media to make this lasagna, but all opinions are 100% my own.
We love lasagna, but I rarely make it because it’s a lot of food for my family of two adults and two small kids. I made this one for a group of ladies on a scrapbooking weekend, and it went over very well. There are a couple things I learned – you don’t need to cook your noodles prior to baking and you can make it without spaghetti sauce. I have always used spaghetti sauce in my lasagna and was a little nervous to try it with just tomatoes, but it was great. Since I don’t like chunks of tomatoes, I just put the Red Gold Diced Tomatoes with Basil, Garlic and Oregano in my blender. They smelled delicious!
Let’s get to my recipe, inspired by Red Gold.
Ingredients:
2 lbs ground beef
1 tsp. garlic
3/4 cup finely chopped onion
1/2 cup water
1 – 28oz can Red Gold Crushed Tomatoes
2 – 14.5oz cans Red Gold Diced Tomatoes with Basil, Garlic and Oregano
Oregano
Salt
2 cups cottage cheese
2 eggs, beaten
12 lasagna noodles
1 lb shredded mozzarella
2 cups shredded cheddar
1/2 cup grated parmesan
Directions:
- Preheat oven to 350 degrees.
- Brown hamburger with onion and garlic.
- Mix Red Gold Crushed Tomatoes, Red Gold Tomatoes with Basil, Garlic & Onion, water, oregano, and salt in large mixing bowl. Add hamburger.
- Mix eggs and cottage cheese.
- Layer bottom of 13 x 9 pan with sauce mixture. Arrange one layer of 4 noodles on top of sauce. Top with cottage cheese/egg mixture. Sprinkle with cheese. Repeat layers and end with a layer of meat sauce. Sprinkle with parmesan.
- Cover with foil and bake at 350 degrees for 45 minutes.
- Remove foil and bake an additional 45 minutes.
- Let set 15 minutes before serving.
Lasagna also makes for great leftovers!!
Let us know if you try our recipe or what your favorite lasagna recipe is!
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