Red Gold Tomato Lasagna Casserole

1
Stephanie Dodd

By
@skeen

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

Rating:

★★★★★ 1 vote

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

How to Make Red Gold Tomato Lasagna Casserole

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!!

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