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
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.
Emeril's 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
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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By wendyherron@gma...
on January 16, 2012
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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!
By Greg Metcalf
on January 02, 2012
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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.
By Cosney
Wisconsin
on December 06, 2011
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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!
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