Food Network
Home> Recipes>
Emeril's Lasagna Recipe

Emeril's Lasagna

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (156)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 156

Showing 141-150 of 156

Sort by:

Newest

  • on March 17, 2005

    Flag

    my first time making lasagna, it was scary but actually turned out great and was sooo delish!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 24, 2005

    Flag

    This is the best lasagna I've ever had. Lasagna is my favorite food, so needless to say, I've tried a lot. I cooked it for my family and was told that it was a "classy" lasagna, something you can serve to just your family or at a dinner party. If you like lasagna, you'll love this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2005

    Flag

    The cheese mixture is absolutely fantastic! It's gourmet! I use my mother-in-law's meat sauce recipe instead. The kind that you cook for 5 hours and freeze. But if you follow the layering and ingredient amounts, this dinner will come out perfect time after time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 12, 2005

    Flag

    Made this for my wife's birthday. Her taste buds have never been happier. I used 1/2 beef and 1/2 pork in lieu of veal and it turned out great. We did have some boil-over in the oven, though. I'd suggest using the deepest dish you have.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2005

    Flag

    Although the prep time on the lasagna is a bit challenging, it is worth every minute. I recommend adding a touch more tomato paste (I use Amore double concentrated, so I only added about a teaspoon for a richer tomato flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 16, 2005

    Flag

    My family and friends BEG me to make this for them. I have had two friends who eat out at fine restaurants frequently that told me this is the best lasagna they have ever had.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2005

    Flag

    The best lasagna I have ever had. It's worth the time and effort. I must say, it was very expensive to prepare. The recipe called for a lot of expensive cheeses, but it was well worth it. Make it for a special occasion, you won't be disappointed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2004

    Flag

    Served this to a professional chef. He had 4 helpings. Swears it was the best lasnagna he ever ate.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 13, 2004

    Flag

    I have only made this dish 2 times and each time I have gotten rave reviews! Thanks again making me feel a pseudo "chef".

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 23, 2004

    Flag

    Want to impress the guests and pretend you're a professional chef? If you follow this recipe and add my changes, you cannot go wrong. This is the absolute best lasagna I've ever had, and my aunt now demands I cook this every year as a pre-Thanksgiving tradition when she comes to town. Key ingredients: instead of ground meat, substitute sweet Italian sausage out of the casing. Premio makes it already out of the casing which makes it even easier. Also, the fresh basil in the filling. I make it low-fat by using part-skim ricotta and Sargento light Italian blend (asiago/parmesean/provolone shredded cheese and egg beaters. I also buy an extra jar of Emeril's kicked-up tomato in case I run out of sauce, which happens. Do not skimp on the Parm-Reggiano, it's expensive but worth it!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 10 11 12 13 14 15 16 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.