Red Gold Tomato Lasagna Casserole

Stephanie Dodd

By
@skeen

This is an easy, good casserole served at one of our finer restaurants, Jasper's, in Kansas City.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6 - 8

Prep:

10 Min

Cook:

35 Min

Ingredients

1 lb
lasagna noodles
2
14.5 red gold tomatoes (petite diced with garlic and olive oil)
sea salt to taste
red pepper flakes to taste
1 Tbsp
fennel seed
1 lb
italian sausage
1 Tbsp
olive oil
2 Tbsp
fresh chopped basil
1 lb
ricotta cheese
8 oz
romano cheese, grated
8 oz
fresh mozzarella

Directions Step-By-Step

1
Cook pasta according to package directions. Strain and set aside. Preheat oven to 375 degrees. Place Olive Oil in pan; add sausage and fennel seed; brown the sausage. Drain excess oil and add both cans of Red Gold Petite Diced Tomatoes with Garlic and Olive Oil. Let sauce simmer 10-15 minutes. Add basil, salt and red pepper to taste. Chop fresh Mozzarella into cubes. Cut cooked lasagna noodles into small squares. Place lasagna in a mixing bowl; add half of the sauce and sausage mix and all cheese. Mix until all is evenly distributed.
2
Spray a casserole dish with PAM. Add pasta to casserole and bake for 30 - 40 minutes. Remove from oven and cool slightly before serving. Serve with remaining sauce, if desired. An option would be to add peas and/or mushrooms for added flavor and more cheese on top is a welcome addition.
3
ENJOY!!