Food Network
Home> Recipes>
Emeril's Lasagna Recipe

Emeril's Lasagna

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (156)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 156

Showing 11-20 of 156

Sort by:

Newest

  • on December 17, 2012

    Flag

    This lasagna took me 2 days to make by the time I grated all of the cheese and drove 30 miles to the nearest Fresh Market to get only the best/freshest ingredients. But it was worth every minute. The flavor is dramatic with dozens of tasty nuances that surprise you. It's even better the second day. It is first choice for this Christmas eve. Thanks.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 13, 2012

    Flag

    Incredible! I've made this recipe dozens of times and thought it time to give thanks. There was only one time when I made this where it was less than stellar, and that was when I used the no-boil lasagna noodles. The result was extremely mushy pasta that collapesed. You really should use the old-fashioned kind. Also, I enjoyed the tomato better when i pulsed it once or twice in my food processor. Next, do not skip the basil ribbons in the ricotta. Last, this recipe can run on the salty side if you salt it as much as Emeril does. If your cheeses are salty, as the dried cheeses (especially Parmigian-Reggiano can be, then use less seasoning in the meat and sauce. Finally, practice bowing and smiling when the compliments flow in from your family or guests.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 12, 2012

    Flag

    wonderful receipt....served several times and each time it was a hit.....am serving the night before thanksgiving to all our house guests (12. I will make the meat sauce the day before and assemble the next afternoon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 03, 2012

    Flag

    Wow. Really really good. I love the beef broth base in the sauce rather then tomato sauce. I followed the recipe exactly as written and I will only make one minor change in future. I have an Italian cookbook that says "a tomato sauce is done when the grease rises to the surface". After 30 minutes of simmering the sauce in this recipe the grease rose to the surface. I decided to follow Emeril's directions anyways and continued simmering for 2 hours. I had to add quite a bit more water/broth throughout the simmering time and the sauce still ended up being quite a bit thicker then I would've liked. The taste was phenomenal I just wish the finished lasagna was a bit saucier. Next time when the grease rises to the surface I am going to cover the sauce and continue simmering for the remainder.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 18, 2012

    Flag

    Absolutely delicious!! This recipe has become a favorite of the family. I did have to taste as I went along to watch the salt as well, otherwise it was a fantastic recipe. We have even tried changing the meats in the meat sauce. We use ground turkey and chicken. It still turns out fantastic!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 19, 2012

    Flag

    This lasagna was as good as my moms, and she makes killer lasagna. A friend said it was the best lasagna she had ever had and that she didn't usually like lasagna at all. I did follow other reviewer's advice and cut back on the amount of salt that I added to the sauce. I can see how it could easily be too salty. Also, I only used italian sausage in the sauce because that's what my husband prefers. Even my two and four year olds cleaned their plates. I'll be making this again soon!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 16, 2012

    Flag

    I agree about a little too salty and I think it's probably due to the choice of cheeses. I did not use fresh mozzarella or fresh ricotta, so there was probably extra salt due to that. It would be easy to cut back on salt in the meat sauce (or get better cheese. Like someone else, I used a combination of ground beef and mild italian sausage, which was very good. I used the parmagiano reggiano on the top, which worked great. I was using gluten-free (brown rice noodles and was worried that putting them in dry might not work the same way as regular pasta noodles, so I cooked them first. The lasagna was a bit moist, so next time I may try to use the dry noodles to see if it soaks in a little of the moisture. Fantastic. I can't wait to do it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 02, 2012

    Flag

    Very tasty, nice addition with the carrots. I substituted Italian Sausage for the veal. My first try with this recipe and it was to watery....maybe the four cups of beef stock was too much. I'll watch next time and make the meat sauce is more solid.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2011

    Flag

    Wonderful recipe! We live in a smaller town and veal was not an option so I substituted 1 lb of Italian sausage for the meat. Everything else I kept true to the recipe. I made it for my parents and my dad actually said it was the best lasagna he's ever had! After reading the reviews I bought Paula's deep 9x13 baking dish and it fit perfectly! Served Alton's spinach salad on the side. I guess you could say it was a Food Network evening! Thanks Emeril!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 26, 2011

    Flag

    ANSWERS to some questions! First- This was my first lasagna ever and a week later, my guests are STILL giving me rave reviews. I had some questions going in, so I thought I would share the answers I discovered and hopefully help other newbies.
    1- A DEEP DISH lasagna pan is a must!
    2- DO NOT BOIL the pasta before assembling- put it in dry.
    3- SALTY? Mine was on the edge of being too salty. Next time I would use low sodium stock..
    4- PARMIGIANO- REGGIANO cheese. The recipe never says what to do with it! Seems obvious- mix it in with the other cheeses.
    5- LAYERING- Obvious to old pros- starting from the bottom- sauce, cheese, noodles, repeat 3 times- then put more sauce on top.
    6- VEAL- Not sure it added that much. Next time I might swap it out for sausage meat, or just go with beef and pork alone.
    7- BAY LEAVES Fish them out of the sauce before assembling.
    8- GRATING CHEESE Let your food processor do the work. Cut dry cheeses into manageable chunks and put them in the machine.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 ... 16 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.