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Emeril's Lasagna Recipe

Emeril's Lasagna

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

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Average Rating:

Total Reviews: 156

Showing 31-40 of 156

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  • on March 09, 2011

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    one word....WOW.

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  • on February 27, 2011

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    Made this and it was great! I took the other reviewers' advice (thank you! and omitted the salt completely. It was just fine. Also, I used Trader Joe's shredded quattro formaggio in place of the 3 cheeses and it was still delicious. (Especially at $3.99 a bag! Much more reasonable. Since I couldn't find ground pork and I don't eat veal, I used all beef and the sauce was delicious, especially when made the day before. Be sure to allow the appropriate simmering time as that's key. Also would suggest letting the finished lasagna rest for 15 minutes so it's not so runny.

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  • on February 18, 2011

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    love the sauce and the 5 cheeses!!!

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  • on February 17, 2011

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    Best lasagne ever!! A little time consuming, but a masterpiece!! Delicious!

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  • on January 11, 2011

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    This is a family favorite, hands down. I recommend making the sauce the day before. I find that the sauce gains more flavor and you won't have so much to do the day of.

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  • on January 09, 2011

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    Awesome recipe!!! First time making lasagna and it turned out great = We loved the meat sauce.

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  • on January 03, 2011

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    Great recipe... For those of you who think the sauce will be too runny notice that the recipe says to simmer for 2 hours. This will reduce the liquid and really thicken up the sauce. Don't judge a recipe you haven't followed closely. Also, notice that it says to use a deep dish lasagna pan, not a 9x13 pan. Makes a lot! I like cheese on top and added some for the last 15 minutes of bake time.

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  • on December 06, 2010

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    READ THIS BEFORE MAKING It's "juicy", I like the marinara. MEASUREMENTS ARE TOTALLY OFF!! I used a baking pan 9x13, 3" deep. Only used about half of the lasagne noodles (so don't need to use all for this size pan and following the 2.5 cup rule, we ran out of meat sauce within the bottom, middle and top round, same with cheese. The cheese was impossible to spread. I did add water to the meat mixture. I did cook noodles al dente before. There definitely was not enough cheese to go around. He makes no mention of cheese on top, which is really odd. I do like the different cheeses but I think they would be best kept separate and added individually. It's best the next day but again, needs more cheese for sure. Preferably the mozzarella and provolone, which comes shredded together in a package at WalMart. Finally, it spewed all over my oven because there was too much in the pan. My advice, get a bigger pan for this giant recipe or cut in half and double the cheese.

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  • on December 05, 2010

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    Love this recipe...although I had to do some substitutions. I am from a rural area and the stores do not carry some of the ingredients, such as Parmigiano-Reggiano. I did find a mixture of shredded Parmigian, Agiago, and Romano cheese and used that instead. Also, the stores did not carry veal...just went with the beef and pork...But it still turned out great. My family loved it!!

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  • on November 23, 2010

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    I was completely fooled by a family friend that claimed this was on old family recipe passed down for years. I thought it was wonderful. I had originally gone to the market and just bought what I thought would work for some of the ingredients. I cheeped out. When he arrived he went back to the store and bought the real stuff. A little expensive but totally worth it! My daughter finally told me that the recipe was Emeril's, it all made sense. I can't wait to make it for him and bust him out. Then I will probably do the same and make it and old family recipe. Thanks Emeril!!!!

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