Emerils Lasagna

Ready in 1 hour

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8 oz Mozzarella cheese; Grated
1 pk Dried lasagna noodles
8 oz Romano cheese; Grated
1 tb Garlic; chopped
1 Egg
8 oz Provolone cheese; Grated
1/4 c milk
1 tb Chiffonade of fresh basil
2 c Fresh ricotta cheese
Black Pepper; freshly ground
1/2 lb Parmigiano-Reggiano cheese;
Salt; to taste

Original recipe makes 12



* Note: See the "Emerils Meat Sauce" recipe which is included in this collection. Preheat the oven to 350 degrees. 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 Emerils 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. This recipe yields 12 to 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-22-1998 Recipe by: Emeril Lagasse

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