Emeril's Lasagna

Recipe courtesy of Emeril Lagasse, 1998

Recipe Summary

Prep Time: 2 hours 45 minutes

Cook Time: 1 hour

Yield: 12 to 16 servings

2 cups fresh ricotta cheese

8 ounces grated Provolone cheese

8 ounces grated Mozzarella cheese

8 ounces grated Romano cheese

1 egg

1/4 cup milk

1 tablespoon chiffonade of fresh basil

1 tablespoon chopped garlic

Salt

Freshly ground black pepper

1 recipe of Emeril's Meat Sauce, recipe follows

1/2 pound grated Parmigiano-Reggiano cheese

1 package of dried lasagna noodles

Preheat the oven to 350 degrees 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 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.

EMERIL'S MEAT SAUCE:

Recipe courtesy of Emeril Lagasse, 1998

2 tablespoons olive oil

1/3 pound ground beef

1/3 pound ground veal

1/3 pound ground pork

Salt

Freshly ground black pepper

2 cups finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

2 tablespoons chopped garlic

2 (28 ounce) can of peeled, seeded and chopped tomatoes

1 small can tomato paste

4 cups beef stock or water

2 sprigs of fresh thyme

2 bay leaves

2 teaspoons dried oregano

2 teaspoons dried basil

Pinch of crushed red pepper

2 ounces Parmigiano-Reggiano cheese

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 to5 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. Yield: about 1 1/2 to 2 quarts