Photo: 1-2-3 Lasagna Recipe
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
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:
- 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
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):
- 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
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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By logiesmommy
on August 07, 2012
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The lasagna's consistency was perfect. It held up amazingly when served. I cooked closer to 40 mins+an additional 10 mins at 375. I also used the 'no boil' noodles, and I followed the instructions on the noodle package in terms of the layers. I doubled the Ricotta- which in hindsight was probably too much Ricotta. I made his sauce, but I only was able to simmer for 35 minutes. I continued to simmer it while we ate (what was left of it and it was so delicious about 1.5 hrs in. Next time, I will take the time out to really let the flavors sit. I'll also stick a carrot in the sauce to fight the acidity rather than using the sugar, because in my opinion, the sugar was pretty blatant in the recipe, despite the small amount. The sauce was not acidic at all (and I'm 8 mos pregnant so no hearburn from lasagna is a miracle! I used ground beef, but I think that the fat and flavors from Italian sausage would be great! I can't wait to tweak it and make it even better next time. Thanks Emeril! :
By pairofshews_129...
Homewood, 39
on April 12, 2012
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My family and I thought this recipe was fantastic! I have tried many lasagna recipes over the years and have never found one that I wanted to stick with until now! I cooked the noodles before baking it and the lasagna's consistency was perfect. I was afraid that if I used uncooked noodles they would soak up any liquid and make it dry. I also covered each serving of the lasagna with extra sauce. Next time I may substitute one pound of ground pork for one pound of ground beef just to vary it up a little.
By pugmire
Enumclaw, WA
on January 05, 2012
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1st time making lasagna from (almost scratch. Ah-may-zing! I used tomato and basil spaghetti sauce but followed everything else according to recipe. I did not think it dry as others did. It was oozing but held up well when served. I was worried initially with the amount of ricotta mixture because was not a thick layer, but it tasted divine the way it was written! Used no-boil noodles.
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