Emeril's Lasagna

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Wow. Really really good. I love the beef broth base in the sauce rather then tomato sauce. I followed the recipe exactly as written and I will only make one minor change in future. I have an Italian cookbook that says "a tomato sauce is done when the grease rises to the surface". After 30 minutes of simmering the sauce in this recipe the grease rose to the surface. I decided to follow Emeril's directions anyways and continued simmering for 2 hours. I had to add quite a bit more water/broth throughout the simmering time and the sauce still ended up being quite a bit thicker then I would've liked. The taste was phenomenal I just wish the finished lasagna was a bit saucier. Next time when the grease rises to the surface I am going to cover the sauce and continue simmering for the remainder.

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Absolutely delicious!! This recipe has become a favorite of the family. I did have to taste as I went along to watch the salt as well, otherwise it was a fantastic recipe. We have even tried changing the meats in the meat sauce. We use ground turkey and chicken. It still turns out fantastic!!

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This lasagna was as good as my moms, and she makes killer lasagna. A friend said it was the best lasagna she had ever had and that she didn't usually like lasagna at all. I did follow other reviewer's advice and cut back on the amount of salt that I added to the sauce. I can see how it could easily be too salty. Also, I only used italian sausage in the sauce because that's what my husband prefers. Even my two and four year olds cleaned their plates. I'll be making this again soon!

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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!

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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.

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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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ANSWERS to some questions! First- This was my first lasagna ever and a week later, my guests are STILL giving me rave reviews. I had some questions going in, so I thought I would share the answers I discovered and hopefully help other newbies.
1- A DEEP DISH lasagna pan is a must!
2- DO NOT BOIL the pasta before assembling- put it in dry.
3- SALTY? Mine was on the edge of being too salty. Next time I would use low sodium stock..
4- PARMIGIANO- REGGIANO cheese. The recipe never says what to do with it! Seems obvious- mix it in with the other cheeses.
5- LAYERING- Obvious to old pros- starting from the bottom- sauce, cheese, noodles, repeat 3 times- then put more sauce on top.
6- VEAL- Not sure it added that much. Next time I might swap it out for sausage meat, or just go with beef and pork alone.
7- BAY LEAVES Fish them out of the sauce before assembling.
8- GRATING CHEESE Let your food processor do the work. Cut dry cheeses into manageable chunks and put them in the machine.

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So delicious! I skipped the fancy meats and used spicy Italian sausage. Sooooooo good. I've also cut down the cooking time for the sauce a few times, and it still came out great.

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delicious! by far the best lasagna i have ever tasted.

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Ok,EVERYONE thought it was terrific. I have made several attempts to find the "right" lasagna for us as we are BIG italian lovers, but have never found anything like this Lasagna. After the 1st 1/2 hour our house was filled with amazing meat sauce aroma and I was dying to taste the final product. I followed the recipe to the T and it came out great but I didn't find like many of the comments that it was salty at all. The sauce did come out a little oily, perhaps next time I'll drain the fat after cooking the meat. We used a large Lasagna deep dish so there is PLENTY of leftovers and I look forward to having it for lunch today to see how it tastes the next day (my wife just emailed me and told me that her leftovers at work were awesome, the same as last night. The only criticism we had was that we should have used more meat, less cheese and made more sauce. I plan to make it again soon with perhaps double the sauce so we can freeze it and use it for other pasta recipes.