Sassy Living with Caryn

One Sassy Lady Doing It All

Have a little Happy delivered to your inbox

Lasagna Love Affair

One of the first dishes I ever made was lasagna. My mother was a master at this dish. When so many other Mom’s would use cottage cheese, my momma would only use the richest ricotta she could find. Dad would even bring home home Italian sausage! It was a LABOR of love when we would make lasagna. So needless to say, when it came time for me to cook for dates this was my “go to” dinner. Only problem is that it took all day long. I spent day’s simmering herbs and spices making Mom’s elusive sauce.

Well, I am so happy to tell you that now there is a product that does it for you. No more days of simmering time! Red Gold Tomatoes are incredible! They are the freshest canned tomatoes on the market! Here is my secret to delectable sauce:

Easy Marinara

2 cans Red Gold® Diced Tomatoes with Basil, Garlic and Oregano
1 large can Red Gold Crushed Tomatoes
fresh basil

Simply place the tomatoes in a stockpot and simmer for 1 hour on low heat. Sprinkle with fresh basil to serve.

Here is my answer to weeknight lasagna. No more working yourself to death. It takes only as long as it takes you to boil the noodles! So simple!

Red and White Chicken Lasagna Rolls
12 lasagna noodles, cooked
1 cup prepared alfredo sauce
2 cups shredded rotisserie chicken, deboned and chopped
2 cups skim ricotta cheese
2 tablespoon spaghetti seasoning
1 cup shredded mozzarella cheese, divided
Grated Parmesan, for serving
Fresh Basil
Preheat the oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook lasagna according to package instructions; drain well.
Spread 1 cup of alfredo sauce in the bottom of the prepared baking dish.
In a large bowl, combine the chicken, ricotta, 1 cup mozzarella, salt and pepper, to taste. Lay the noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the baking dish; repeat with remaining noodles and filling. In a medium sized bowl combine the diced tomatoes and the crushed tomatoes. Top the lasagna rolls with 1 cup marinara and sprinkle with mozzarella. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve rolls on bed of remaining warmed marinara sauce. Garnish with fresh basil.

original

If you love this recipe then take a moment to see more of Red Gold’s lasagna recipes! They are even having a lasagna party! Enter to win!

20140127-095603.jpg

Reader Interactions

Comments

  1. 1

    I would love to see a picture of your finished product. I’m going to try your recipe tonight but I’m using shrimp instead of chicken. 🙂

  2. 2

    My programmer is trying to convince me to move to .net from PHP.
    I have always disliked the idea because of the costs.

    But he’s tryiong none the less. I’ve been using Movable-type on numerous websites
    for about a year and am anxious about switching to another platform.
    I have heard excellent things about blogengine.net. Is there a way
    I can import all my wordpress posts into it? Any help would be greatly appreciated!