Recipe

Emerils Lasagna Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 10 months ago This recipe is adapted from a recipe from Emeril Lagasse. It's delicious and hearty and makes a lot of lasagna, 12-16 servings, but works great for a big family dinner or get-together. I use my large turkey roasting pan for this. Two hours of the ... More Prep:40m Cook:165m Servings:12	Lunasea
	lasagna pasta beef pork veal ricotta herbs

Does this look good? Yeah! / Nope

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tuilelaith

perlandra

reneelcurr

caramia

jenniferby

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marky90

shine

pinkpasta

Ingredients

2 cups fresh ricotta

8 ounces grated Provolone

8 ounces grated Mozzarella

8 ounces grated Romano

1 egg

1/4 cup milk

1 tablespoon chiffonade of fresh basil

1 tablespoon chopped garlic

Salt

Freshly ground black pepper

1 recipe of Emeril's Meat Sauce, recipe follows

1/2 pound grated Parmigiano-Reggiano cheese

1 package of dried lasagna noodles

****

Emerils Meat Sauce:

2 tablespoons olive oil

1/3 pound ground beef

1/3 pound ground veal

1/3 pound ground pork

Salt

Freshly ground black pepper

2 cups finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

2 tablespoons chopped garlic

2 (28-ounce) can of peeled, seeded and chopped tomatoes

1 small can tomato paste

4 cups beef stock or water

2 sprigs of fresh thyme

2 bay leaves

2 teaspoons dried oregano

2 teaspoons dried basil

Pinch of crushed red pepper

2 ounces Parmigiano-Reggiano

Directions

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well.

Season with salt and pepper.

To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan.

Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles.

Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce.

Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour.

Remove from the oven and cool for 10 minutes before serving. Slice and serve. Sprinkle with some fresh basil chiffonade, if desire.

Makes 12-16 servings.

****

Instructions for Meat Sauce:

In a large nonreactive saucepan, over medium heat, add the oil.

In a mixing bowl, combine the meat. Season with salt and pepper and mix well.

When the oil is hot, add the meat and brown for 4 to 6 minutes.

Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft.

Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes.

Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well.

Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed.

During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese.

Remove from the heat and let sit for 15 minutes before serving.

Yield: 1 1/2 to 2 quarts

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Comments

desertgal 1 year, 10 months ago said:
This sounds great will be trying!

jenniferbyrdez 1 year, 10 months ago said:
Yes indeed. Can't stand to watch him-but he knows how to cook. Thank you.

lunasea 1 year, 10 months ago said:
Ha- I know what you mean, Jennifer. He's a little too "BAM" for my tastes and I only watch him occasionally now - but he does have some pretty good recipes. =)

notyourmomma 1 year, 10 months ago said:
Stunning photo, great post and super nice recipe....Emeril was a favorite of my son's and one year I had taped about nine hours worth of shows and Ty kept asking me over and over to play those tapes....believe me it got very old very fast. What I wouldn't give to hit rewind and play it for my boy one more time, just to see him laugh at me for pretending to get mad. That kid loved to punch my buttons and he loved to kid his momma. Heavens, I truly miss him so much, I ache still. I always wanted to take Ty to see "EM" but we never made it. I can barely watch his show but for entirely different reasons. Toodles, m'dear~NYM

peepers 1 year, 10 months ago said:
This recipe is great. I love the fact that it makes enough to feed a crowd. Thanks for posting this.

caramia 1 year, 10 months ago said:
Im bbok marking this one it looks great.

suzalleogram 1 year, 9 months ago said:
Great post- thank you!!

watson2167 1 year, 9 months ago said:
Lasagna???? my daughters love them...i always make this for them....but have to try your recipe.. some time you tried of your cooking, don't you think?

sparow64 1 year, 9 months ago said:
Saw Emeril make this, and it looks soooo awesome! Glad you posted, reminds me to try it!!

kittiecook 1 year, 8 months ago said:
Oh wow, I have to make this one, my husband looves lasagna!!! It looks sooooooooo good :)

auntybea 1 year, 7 months ago said:
Wow! I never use a recipe when I make lasagna (which is alot) and so sometimes it's great and sometimes it's too dry -- and it's usually when I have company that it's too dry!! So I'm going to make this fabulous recipe my official lasagna recipe from now on (love the meat sauce ingredients! Think I'll just make up and freeze batches of that too!) Thanks so much for this Vickie! Jill X0

perlandra 1 year, 7 months ago said:
Well, I made this tonight! I HATE lasagna or any type of pasta, but the meat sauce certainly smelled so good. My husband loves lasagna so it made two oblong pans full. Will give one to my son and his family. Seems strange though to put the meat on the bottom and meat on the top. I did shred some more cheese and topped it off a bit. I also didn't have veal. I just used extra lean beeef. Thanks for the great recipe. Will see what Rick thinks of it tomorrow night.

Nanc

4/30/08 - All I can say is, I'm stumped and surprised! Never in all my years have I eaten Lasagna until tonight. It was great! The only thing is, it was a tad runny. Not sure what I did wrong, but the taste was fabulous. It wasn't too tomatoey (spelling?), spicy or anything, but the flavor was great. I tried to follow the directions as much as possible. My husband, naturally, loved it. He said it would be even better the 2nd time around. Maybe I didn't taste the noodles because there was so much other "stuff" and the noodles didn't overpower the dish. I even ate them! 37 years of marriage and Rick could not believe it. This is a keeper.

sas 1 year, 3 months ago said:
I don't do Emeril in any way shape or form. But he is GOOD!

pinkpasta 1 year, 1 month ago said:
Ciao Bella!
Debbie~

cherylannxo 1 year, 1 month ago said:
Good evening Vickie, I love the way this recipe looks. If I make lasagna, It has to last for at least 2 meals, plus lunch leftovers, once. You have my 5 on this one. Thank you so very much for sharing. Sweetie, have a wonderful night...Cheryl

chefmal 4 months ago said:
Wow, I've heard of celery and carrots in stew, but in lasagna? *Cringes a bit* I'm not so sure; unless it's a veggie lasagna. Also, I had to look up what a non-reactive saucepan was- haha. I learned something new today, which is awesome! It's a good basis for a lasagna recipe. I'll alter it and bend it to my will like usual.

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Alterations

shine 1 year, 4 months ago said:
Lasagna and I have a love-hate relationship. I love to eat it, and hate it when it runs out!

This is very similar to the lasagna that I make, with the exception of the cheese filling.

What I find exceptionally appealing (besides you) is that this thing has to go on a turkey pan, and that supposedly gives 12 to 16 servings... we'll see about that ;-)

Beautiful recipe My Love. -- Ray

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