Emeril's Lasagna

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took advice also-added NO salt at all & used low sodium broth & do cook the noodles..made this with a simple caesar salad & garlic bread for christmas eve dinner & everyone loooved it :,

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I made this tonight for my husband and it was excellent! The meat sauce recipe he gives is the best I've ever made. I had to get creative with some of the cheeses he lists because I couldn't find them all in my grocery store but it still turned out great. This recipe is pretty expensive because of all the cheeses but it is worth it, especially if you are wanting to impress company. I also made Guy Fieri's Pepperoni Lasagna recipe, and this one blows that one away! The meat sauce makes it!

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This was the first time I ever made Lasagna and by following instructions step by step I made the best lasagna my brother ever tasted, better than this caterer by my house. Takes time but you will love! 5 star recipe!!

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This recipe takes a while to make and with the cheeses even costs a little more. But boy......you will not regret it!! I have made this recipe many times and it is better than in a restaurant. I made a different lasagna for the first time in years tonight and I miss my Emeril's lasagna. I was trying to save time and money. It just wasn't worth it. I have made this for many people and get togethers and the compliments have always come pouring in. I didn't change a thing. Sometimes I use a spicy sausage in place of the veal. But otherwise keep everything else the same. Have fun!!

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I made this last night for a couple that we had over and it was very delicious. I made a few changes, though, to what I did. First, I added 2 pounds of just 93/7 beef instead of the 3 different types of meats. Also, I used low sodium beef brother, as others recommended and did not salt ANYTHING. Also, I added 1 extra can of tomato paste to the marinara because it seemed as though it wasn't thickening enough. We made the lasagna last night and my boyfriend finished the rest of it already today! This was my first lasagna made and I'm very happy with the result. I will sure to make it again!

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In the past, I thought I had eaten the best lasagna I had ever come across in a restaurant that had "twice baked" lasagna. Then, they eliminated the dish from their menu and replaced it with a version that was blan. Yesterday, I made this recipe, and the memories of the restaurant's twice baked version faded fast as I chowed down on Emeril's version. The only changes I made was to increase the Mozzarella and the meats to 3/4#. Everything else remained as the recipe indicates and I couldn't have been happier. I have searched for years for a good lasagna recipe, found it!

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Took about 5 hours to make this recipe from beginning to end and was it worth it!! My friends just loved it. And I left them the left overs and they really loved that. The only item in the recipe I had a question about was "do you drain the grease off the meat before you add it to the sauce?" It didn't say to, so I didn't. The sauce didn't seem to thicken up even after I added 2 cans of tomato paste. But it looked great and tasted better, so I added it the way it was. It came out fine and held together well so maybe I did right by leaving the grease in. I did have extra sauce so I froze that for later use. Thanks Emeril for a great recipe.

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For being one of my favorite dishes to consume and having a family in which everyone thinks they make the worlds best lasagna i have to say this recipe is the best lasagna I have ever had. I would not recommend cheapening this up by substituting ingredients and I would definitely not recommend trying to make it low fat. I cannot wait for the next family get together so I can WOW everybody. By the way this recipe will feed an army.

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For X-mas, I went nontraditional and made this lasagna. It was excellent. Many compliments. Not to spicy. Light. I used only organic beef. I also put in about 3/4 cup of asiago cheese. I sprinkled some cheese (not mozz. on top of the dish before baking because I like the crisp cheese after baking. I think it presents more beautifully also. Makes a
large amount. I had one deep dish and then a small 8 by 8
by 2 dish. I also used the long 16 oz. noodle package. I kind of broke the noodles to fit the pan. In the larger dish, I thought I wasn't using enough noodles, so I over laped some noodles. They cooked beautifully. I did leave the
dishes in an hour at 350, made sure they were bubbling. Would highly recommend this recipe.

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Ok, I was apparently ruined by my friend having made us the Bobby Flay lasagna several months ago - it was and still is by far the best lasagna I've ever had (I'm relatively small, never eat seconds and had two huge servings of it that's how good it was...so, I should probably be grateful this did not equal that experience!!

All nostalgic rambling aside : here's the scoop on this recipe: several, several guests commented on how good it was varying from comments that it was the best lasagna they'd ever had, better than a restaurant, they could eat it all weekend, etc... to my nephew telling me I should hurry up and make another one! The leftovers were gone by lunch Thanksgiving day even though people knew Thanksgiving dinner was only a few hours away. That says something :

Having a little more exposure as I tend to cook much more than most of my friends : my opinion differed. I would call this a very good/adequate lasagna recipe. I definitely enjoyed it, but unfortunately have had much better.

I substituted pancetta, ground chuck and hot italian sausage based on personal preferences. Used water instead of the beef broth and did not add other salt and it was still quite salty - not TOO salty perhaps, but very salty...and I put salt on everything, so that's saying a lot.

Re: the cheeses...I made it as written, but agree you could scale down some without sacrificing, but I personally would not go el cheapo on ALL the cheeses...I'd prioritize bang for buck next time.

Alas, Flay's recipe is more work than I'm likely to do on a regular basis for a superb lasagna...so for now I'll keep looking but would make this again in a pinch!!