Emeril’s Lasagna

Yum




Emeril's Lasagna

Emeril's Lasagna

Serves 12 to 16, I usually make the sauce the day before and warm before making the casserole.
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Resting Time: 10 minutes
Total Time: 4 hours 10 minutes
Course: Main Course
Cuisine: Italian
Keyword: ground beef, ground pork, ground veal, lasagna noodles, provolone cheese, ricotta cheese
Servings: 12

Ingredients

  • 2 cups ricotta cheese fresh
  • 8 ounces Provolone cheese grated
  • 8 ounces Mozzarella cheese grated
  • 8 ounces Romano cheese grated
  • 1/4 cup milk
  • 1 large egg
  • 1 tablespoon fresh basil chiffonade
  • 1 tablespoon garlic chopped
  • Salt
  • black pepper Freshly ground
  • 1/2 pound Parmigiano-Reggiano cheese grated
  • 1 package lasagna noodles dried

Emeril's Meat Sauce

  • 2 tablespoons olive oil
  • 1/3 pound ground beef
  • 1/3 pound ground veal
  • 1/3 pound ground pork
  • Salt
  • black pepper Freshly ground
  • 2 cups onions finely chopped
  • 1/2 cup celery finely chopped
  • 1/2 cup carrot finely chopped
  • 2 tablespoons garlic chopped
  • 2 cans whole peeled tomatoes 28 ounce can, crushed with your hands
  • 1 small tomato paste can
  • 4 cups beef stock or water
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons oregano dried
  • 2 teaspoons basil dried
  • 1 Pinch crushed red pepper
  • 2 ounces Parmigiano-Reggiano cheese

Instructions

Emeril's Meat Sauce

  • In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots.
  • Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper.
  • Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.

Emeril's Lasagna

  • Preheat the oven to 350°F.
  • In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan.
  • Sprinkle 1/3 of the grated cheese over the sauce. Cover the cheese with 1/3 of the dried noodles. Spread a 1/3 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce.
  • Place in the oven, cover with aluminum foil and bake for 1 hour. Remove the foil and continue to bake until bubbly and golden, 20 to 25 minutes longer. Remove from the oven and cool for 10 minutes before serving. Slice and serve.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Emeril's Lasagna
Serving Size
 
1 serving
Amount per Serving
Calories
652
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
129
mg
43
%
Sodium
 
1226
mg
53
%
Potassium
 
686
mg
20
%
Carbohydrates
 
40
g
13
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
43
g
86
%
Vitamin A
 
1790
mcg
199
%
Vitamin C
 
10
mg
12
%
Calcium
 
873
mg
87
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!



Add a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.