Emeril's Lasagna

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I live in a small town and my grocery store didn't have veal or Romano cheese, so I used half sweet Italian sausage and half beef and half mozzarella and half provolone, but this was BY FAR the best lasagna I've ever had. It's one of the best things I've ever eaten. It was a lot of work, but it was worth it. I will definitely be making it again.

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This was truly an excellent lasagna recipe. I didn't add any salt to this dish during the assembling/prep of the lasagna per everyone's complaints of being too salty but I did add salt to the meat sauce. Also, I only used beef. Last but not least, I was prepping/cooking/assembling this lasagna with 2 tots in the kitchen running around so I did fumble a little bit. Even though I read it over a million times, I combined all the cheeses together, even the grated parmesan. I don't know if this made a huge difference as to the texture of the lasagna but I still thought it was delicious. I LOVE all the variety of flavors from the different cheeses. But I have to be completely honest, while Emeril's meat sauce was truly delicious, the meat sauce I usually make out of a jar adding my own flavors is just as good. Maybe I will add carrots and celery as Emeril does to his. I added portobello mushrooms to this as well. Sauted them for a few minutes before assembling the lasagna then added them as a layer between the sauce and cheese filling. I like this recipe a lot and will be using it again. Thanks Emeril.

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i always make this when i want to cook to impress, I'm making it for my in laws tonight!

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The meat sauce was fabulous and I will definitely be making it again. However, even after not adding salt to any part of the recipe, I found the finished product to be far too salty. I did like using dried noodles--they were just the right texture after cooking. The saltiness just killed it and made it nearly impossible to eat.

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On an budget, so used only ground beef - but wowy zowy - sure was good - even better for lunch the next day!

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Absolutely the best yet !! only cooked the meat sauce for 1/2 hour but cut the tomato and beef broth in half still turned out fabulous !!

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THIS WAS MY FIRST ATTEMPT AT LASAGNA AND BOY AM I GLAD THIS WAS MY CHOICE IN RECIPES! I DONT CONSIDER MYSELF AN ESTABLISHED COOK BECAUSE ITS ONLY BEEN IN RECENT MONTHS THAT IVE GOTTEN 'IN THE KITCHEN" I HAVE FOUND FOOD NETWORK MOST HELPFUL AND WHO CAN GO WRONG WITH EMERIL AND PAULA ! THIS IS DEFINETLY A KEEPER FOR ME AND MY FAMILY.

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This is hands down the best Lasagna I have ever tasted. I read the reviews for days before I made it just to be sure of what to do. The only changes I made was that I used no salt at all. The recipe calls for many salty ingredients and it turned out slaty even without any added salt. I have read others reviews about the high cost. What makes the cost high really is the cheeses. I would say that it would turn out about the same with slightly cheaper cheeses. Maybe just mozzarella and regular parmegan. One thing I must add however is that you really should make this the day before as after the flavors rest and the ingredients solidify, this taste even more amazing. The sauce can also be made for other dishes and it tastes amazing. Remember, do not use ANY salt, and leave it to rest for a few hours. All in all this this is really the best tasting lasagna recipe.

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I love you Emril, I always use your wonderful recipes and now I can comment you on them. Thank you very much!

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I made three lasagnas and put them in the freezer for the holidays. Two for Christmas Day and the other for a 12th Day Party. I was worry free and enjoyed the holiday while the lasagnas was cooking. Once it was done, I put it in the warming drawer for about 30 minutes or so until when I was ready to serve dinner. It cuts into squares perfectly! I accompanied it with a Ceasar salad and garlic bread. The ricotta filling is the best flavor! Thanks again Emeril.