Red Gold Tomato Lasagna Casserole

Stephanie Dodd


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


★★★★★ 1 vote

6 - 8
10 Min
35 Min


  • 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

How to Make Red Gold Tomato Lasagna Casserole


  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!!

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