1-2-3 Lasagna

Total Time:
2 hr 15 min
Prep:
45 min
Inactive:
10 min
Cook:
1 hr 20 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 pounds ground beef
  • 5 cups Basic Red Sauce, recipe follows
  • 1 (15-ounce) container ricotta
  • 2 large eggs
  • 1 cup grated Parmesan
  • 1 pound grated Mozzarella
  • 1/2 teaspoon Essence, recipe follows
  • 1/2 teaspoon salt
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 12 dried (uncooked) lasagna noodles
  • Basic Red Sauce:
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 tablespoons olive oil
  • 11/2 cups chopped yellow onions (1 medium yellow onion)
  • 1 teaspoon minced garlic (about 2 cloves garlic)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 2 (15-ounce) cans tomato sauce
  • 3 tablespoons tomato paste
  • 2 cups water
  • 1 teaspoon sugar
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
  • Preheat the oven to 375 degrees F.

  • In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence. Add the tomato sauce and simmer for 10 minutes.

  • In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Essence, salt, parsley, basil, and black pepper.

  • Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan.

  • Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.

  • Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.

  • Remove from the oven and let sit for 10 minutes before serving.

Basic Red Sauce:
  • Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside.

  • In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally.

  • Remove from the heat, and use as needed.

  • Yield: 10 cups (2 1/2 quarts)

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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