Emeril's Lasagna

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Rated 5 stars out of 5
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  • Read 156 Reviews
Total Time:
3 hr 25 min
Prep
30 min
Inactive
10 min
Cook
2 hr 45 min
Yield:
12 to 16 servings
Level:
Intermediate
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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

Print Recipe

Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 156 reviews

  • on April 06, 2013

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    Delicious. The balance of cheeses and the special meat sauce made this the best lasagna I've ever cooked or eaten.

    people found this review Helpful.
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  • on February 17, 2013

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    This lasagna was delicious but I will not be making it again. It took very long to prepare (mostly the sauce. I followed the directions to a tee and the final result was too runny, and that was after a resting time of almost 20 minutes (recipe asks for 10. I want a lasagna that has some sort of shape and this came out a shapeless white and red mush.

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  • on February 03, 2013

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    By far, the BEST Lasagna I have every prepared/served/eaten! Emeril knocked it out of the park with this recipe! First and foremost, thank you to all the 'reviewers' as I took in everything everyone said. : I didn't add any salt at all, I did not use fresh Mozzarella (just bought the already grated package to save time, I used my 4 qt. deep dish (Le Creuset, I doubled the meat sauce, I cooked the lasagna noodles for about 3-4 minutes and I added a handful of chopped Parsley because I think every Italian sauce should have Parsley. Personal preference. I cooked the sauce all day, this got all the guests at the house hungry for dinner because the house smelled fabulous. Other than the Parsley, I followed this recipe to the letter. Because of the deep dish, I had to let it cool for 10-15 longer. Served it with fresh bread and a salad. With the left over sauce and Ricotta mixture, I made Manicotti 3 days later. Let me just say, YUMMY!

    people found this review Helpful.
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