Red Gold All-In-One Lasagna

By CarolineNGa

Ingredients

• 1/2 cup water
• 1 (28 ounce) can Red Gold® Crushed Tomatoes, or 2 (14.5 ounce) cans
• 2 (14.5 ounce) cans Red Gold® Diced Tomatoes With Basil, Garlic & Oregano
• 1 (16 ounce) box lasagna noodles, traditional, uncooked
• 1 (15 ounce) carton low fat ricotta cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Details

Servings 12
Adapted from redgold.com

Preparation

Step 1

•Preheat oven to 350º F. In large mixing bowl combine water, RED GOLD® CRUSHED TOMATOES, RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO, Italian seasoning and salt.
•Cover the bottom of a 9x13x2 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, ½ of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with Parmesan cheese.
•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.

Nutritional facts per serving:
Weight Watcher = 6 Points Plus
Calories: 240 Fiber: 3g
Fats: 6g Protein: 12g
Trans Fat: 0g Vitamin A: 20%
Cholesterol: 15mg Vitamin C: 15%
Sodium: 450mg Calcium: 20%
Carbohydrate: 34g Iron: 10%