Teresa's Awesome Lasagna
Recipes » Main Dish » Main Dish - Other
A fantastic recipe for a timeless classic from Emeril Lagasse of FoodTV
"Honestly, this did take a long time to make. I made the meat sauce the night before and I did not add the carrots or celery. I loved the cheeses and the Parm/reggiano is an expensive cheese $20.00 a pound but definitely worth it. My boyfriend told me this was the best lasagne he's ever had, and it made me so happy that yes I will make it again. I used hamburger meat and pork sausage. A very tasty meal." - migallenYield: 8 Servings Ready in 45 minutes
Cuisine: ItalianMain Ingredient: Meat
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| 2 cupsRicotta |
| 8 ounceProvolone Cheese; grated |
| 8 ounceMozzerella cheese; grated |
| 8 ouncesRomano Cheese; grated |
| 1 eaEgg |
| 1/4 cupMilk |
| 1 tablespoonFresh basil; chopped |
| 1 tablespoonGarlic; chopped |
| 1/2 poundParmigiano-Reggiano Cheese; shredded |
| Salt; to taste |
| Black pepper; to taste |
| **MEAT SAUCE** |
| 2 tablespoonOlive oil |
| 1 packageLasagna Noodles |
| 2/3 poundGround beef |
| 1/3 poundGround Pork |
| Salt; to taste |
| 2 cupOnion; finely chopped |
| 1/2 cupCelery; finely chopped |
| 1/2 cupCarrot; finely chopped |
| 2 tablespoonGarlic; chopped |
| 2 can (28 oz)Chopped Tomatoes |
| 1 smallTomato Paste |
| 4 cupBeef Broth |
| 2 sprigsFresh thyme |
| 2 eaBay leaf |
| 2 teaspoonDried Oregano |
| 2 teaspoonDried basil |
| 1 pinchRed pepper; crushed |
| 2 ounceParmigiano-Reggiano Cheese; grated |
Teresa's Awesome Lasagna Preparation
In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. Spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 grated cheese over the sauce. Cover the cheese with 1/4 dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in oven and bake until bubble and golden, about 45 mins to an hour. Remove from oven and cool for 10 minutes before serving. Slice and serve.
Sauce: In a large suacepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When oil is hot, add the meat and brown for 4-6 minutes. Add the onions, celery and carrots. Season with salt and pepper. Cook for 1-5 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 herbs. Mix well. Bring 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 of cooking, re-season with salt and pepper and stir in the cheese. Remove form the heat and let sit for 15 minutes.
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