Manly Man Lasagna

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This recipe yields a delicious lasagna. I cut the recipe in half and like others still had more lasagna than one family can eat. My husband appreciated the lack of a huge layer of ricotta in the lasagna, making the ricotta mixture really enhanced the overall texture of the dish. The Bolognese sauce is divine. If you like lasagna you will love this recipe. Who knew I could make restaurant quality lasagna in my own kitchen. This dish is worth the effort.

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Made this fabulous recipe for the first time over the weekend. I took the advice of an earlier reviewer and reorganized this recipe to make more sense sequentially and in easier bigger steps to make each major layer/recipe in individual steps. I also took the same reviewers advice to make this over the course of 2 days. The next time I make this I will have someone help me as it took me nearly 18 hours to complete doing it thoroughly. I went the way of preparing spinach from raw and also making fresh lasagna pasta sheets. I found the deep lasagna pan offered at Chefs Catalog 15-1/4x10-1/2x4-1/2 - (interior dimensions and the recipe fit completely right to the very top (heaped in the middle a bit except for a few cups of Bolognese which I saved off for spaghetti another night. It took 2-1/2 hours to bake so it reached an internal temp of 140 and then another 20 minutes at 400 degrees to melt the cheese on top where it reached an internal temp of 160 degrees. 2 hours to cool. $250

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My guests delighted over this dish. It does take a considerable amount of time to prepare and feeds a hungry army of people. I cut the recipe in half and it fills every bit of a 11X16X2" pan and weighs 5 pounds. If you love to cook and get rave reviews, this dish will satisfy.

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I have now made this at least 5 plus times and doing it again today. Makes a great gathering meal but be perpared to be pestered to make it again! I will note that I have at times tweeked the recipe but the best result was following it very closely--spend the money on quality cheese. I too like making Bolognes and Marinara sauces so I generally already have that ready to go. Great suggestion on useing a deep roasting pan. It allows the liquid to remain in the pan. And I have found a 4 inch pan too shallow. Is it long--yes. Complex...if you are not much of a cook and don't enjoy the idea of being in the kitchen all day. But if you are like me, and 5 hours cooking sounds like fun, then this is for you. Emiril's other lasagne recipe is good also but my husband loves lots of meat so this one wins out.

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Like everyone else, I agree it is labor intensive, but well worth the effort! I like to make the Bolognese and Italian sausage-tomato sauces the afternoon before and then finish the preparation the next day. The only complaint I have is the recipe as stated is not in the correct order. Copying it to a Word document and then arranging it in a more orderly sequence is helpful.

You will get rave reviews from your family and guests!

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Very labor-intensive, but oh so worth it! I think some people don't realize the pan Emeril uses is 4 inches deep--most lasagna pans are half that depth. If your pan isn't 4 inches deep, you will definitely need two lasagna pans. I used a large turkey roasting pan, which worked well. Go all the way with the recipe--don't alter or omit items. The medley of flavors compliment each other perfectly, and it's worth every hour spent constructing this dish!

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Made this once, hoped against hope the fam wouldn't think it all that great it's so much work, but they've now insisted on it four times hence. I have to say I think it's WELL worth the work, we make a weekend out of it!I We increase spinach, mushrooms, meats and cheeses a bit, make a deep roasting pan for now and four or five aluminum buffet pans for later, this thing freezes fabulously!

I left the chicken livers out on the first batch, included them on the second - don't omit them! There is no 'livery' flavor, just a richness that's fabulous. I've since added a few anchovies when sauteing the various onions/garlic, makes it even better.

This lasagna makes most others pale in comparison. It does take planning and lots of prep - but the results are worth it. Taking the time to make the whole recipe (plus and freezing some smaller pans makes it a great freezer meal!

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you need a HUGE pan for this one, it's awesome! Made it again, more advice..... minimum 6" deep pan or you'll lose a few layers. I would agree to HALF it, I made 2 pans and still had leftovers. Be sure to use the fontina and portobello mushrooms!

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The good: Delicious.

The bad: Labor/time intensive. I used a large lasagna pan and lost a layer of sauce that was needed. My half recipe cooked in 1.5 hrs but felt a little bit dry by the time the cheese was melted and served.

The changes: Halved the recipe. I used 2 lbs of dried (not no boil lasagna noodles, uncooked, which came out perfectly. I halved the sausage and tomato sauce. Don’t. I used plain tomato sauce, added a bay leaf, merlot, sautéed garlic, oregano, basil, salt and pepper. Should have added hot pepper.

I did not use the mushrooms at all and used a third of the spinach. I added sautéed shallot and garlic to the cheese mixture. For the half recipe Bolognese, I did not use chicken liver, veal or ham; used 12 oz bacon, 1 lb pork, and 1 lb gr. beef.

The verdict: Will definitely make again. I think it was worth the effort, now that I know what I am doing with it. (Re the other reviewers' references to potential extraneous benefits: I'm waiting!

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I have made this recipe twice each time rave reviews .This is a major project for anyone without patience and space. I have a restaurant size kitchen that looked like a nuclear blast .That said,it is a fabulous dish and well worth the time and money. Be sure to use the no cook noodles and try not to omit the Liver,I think it is one ingredient which makes it stand out. I use a large All Clad roaster with handles and it all fit. However you will need assistance lifting it from the oven.