Gourmet Lasagna Made Simple with Red Gold

Easy. Gourmet. Lasagna. Three words you might not have thought went together! But now, thanks to my friends at Red Gold, they do!!

That's right, you can have restaurant quality lasagna, made at home, so easily your family will think you've slaved away over the stove all day! How easy you ask? Well, I have two words for you. NO BOIL! Yep, this recipe uses dry lasagna noodles and the oven does 99% of the work! If I didn't have your attention, I do now! 

And let me add... These aren't the actual no boil variety. This recipe uses the regular every day kind-- and makes them into NO boil!

Plus, Red Gold is helping people with their "eating better" resolutions in 2015 with the help of Laura's Lean Beef, debuting their Skinny Lasagna Recipe too! 

And right now, on their Facebook Page, Red Gold is giving away a Le Creuset Lasagna Pan, a Simple Gourmet Lasagna Kit, Red Gold spatula, Garfield Toy, coupons and an apron. Click here to enter! 

But you actually have two chances to win from Red Gold. You can enter the Facebook contest, and they have offered up a special prize pack for EMM readers! One lucky winner will receive:

*A gift pack of Red Gold canned tomatoes
*Lasagna Noodles
*A Red Gold Reusable Tote
*Apron
*Coupons

Just scroll down after the recipe to see how you can enter to win!

Now, more about this delicious recipe. This is Sunday supper from the old Italian quality on a busy working mom's schedule! You can really have lasagna any night of the week!!

Oh, and I have a little secret. This was the first time I ever made lasagna at home; and I'm so happy I waited for this recipe to find me before I did!

So be sure to enter both contests today and check out everything Red Gold has to offer online, on Facebook and on Twitter too!

All-in-One Lasagna 

From Red Gold

1/2 c. water
1 (28 oz.) can Red Gold Crushed Tomatoes
1 (14.5 oz) cans Red Gold Diced Tomatoes with Basil, Garlic and Oregano
1 tsp. Italian seasoning
1 (16 oz.) box traditional lasagna noodles, uncooked

1 lb. ground beef, browned and drained
1 (15 oz.) carton low fat ricotta cheese
3 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
Salt an Pepper to taste

Preheat oven to 350. In a large mixing bowl combine water, crushed tomatoes, diced tomatoes, cooked beef, Italian seasoning, salt and pepper. Cover the bottom of a 9 x 13 baking dish with 1 1/2 c. sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with 1/2 of ricotta cheese, 1 c. mozzarella and 1 c. sauce. Repeat layers, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover tightly with foil and bake for 1-1 1/2 hours until noodles are cooked. Let stand for 10 minutes before serving. 

Shared on The Country Cook Jan. 16, 2015

To Enter: 

Simply leave me a comment telling me if you've ever tried no boil lasagna before and what your opinion was. 

Extra Entry: Like Red Gold on Facebook. Leave me an additional comment when you have. 

Contest Ends: Monday Jan. 19, 2015