1-2-3 Lasagna
- Level: Intermediate
- Yield: 6 to 8 servings
- Total: 2 hr 15 min
- Prep: 45 min
- Inactive: 10 min
- Cook: 1 hr 20 min
Ingredients
1 (15-ounce) container ricotta
1 cup grated Parmesan
2 large eggs
2 pounds ground beef
1 pound grated Mozzarella
5 cups Basic Red Sauce, recipe follows
1/2 teaspoon Essence, recipe follows
1/4 teaspoon ground black pepper
1/2 teaspoon salt
12 dried (uncooked) lasagna noodles
2 teaspoons chopped fresh parsley
1 teaspoon dried basil
Basic Red Sauce
1/2 teaspoon salt
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons olive oil
Basic Red Sauce:
1/2 teaspoon dried basil
1 1/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (about 2 cloves garlic)
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions
- Preheat the oven to 375 degrees F.
- In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence. Add the tomato sauce and simmer for 10 minutes.
- In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Essence, salt, parsley, basil, and black pepper.
- Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan.
- Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
- Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.
- Remove from the oven and let sit for 10 minutes before serving.
Basic Red Sauce
- Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside.
- In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally.
- Remove from the heat, and use as needed.
Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.