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


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1 lb
lasagna noodles
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


  • 1Cook 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.
  • 2Spray 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.
  • 3ENJOY!!

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