Teresa's Awesome Lasagna

26 reviews, 4.9 star(s). 91% would make again

Ready in 45 minutes

A fantastic recipe for a timeless classic from Emeril Lagasse of FoodTV


2 cups Ricotta
8 ounce Provolone Cheese; grated
8 ounce Mozzerella cheese; grated
8 ounces Romano Cheese; grated
1 ea Egg
1/4 cup Milk
1 tablespoon Fresh basil; chopped
1 tablespoon Garlic; chopped
1/2 pound Parmigiano-Reggiano Cheese; shredded
Salt; to taste
Black pepper; to taste
2 tablespoon Olive oil
1 package Lasagna Noodles
2/3 pound Ground beef
1/3 pound Ground Pork
Salt; to taste
2 cup Onion; finely chopped
1/2 cup Celery; finely chopped
1/2 cup Carrot; finely chopped
2 tablespoon Garlic; chopped
2 can (28 oz) Chopped Tomatoes
1 small Tomato Paste
4 cup Beef Broth
2 sprigs Fresh thyme
2 ea Bay leaf
2 teaspoon Dried Oregano
2 teaspoon Dried basil
1 pinch Red pepper; crushed
2 ounce Parmigiano-Reggiano Cheese; grated

Original recipe makes 8 Servings



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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This is what I have always thought lasagna should taste like.
imdequeen 2y ago

Gotta try this soon
imdequeen 2y ago

The best lasagne I ever ate.
jwranch 3y ago

Our new lasagna recipe!! Thank you for sharing!
Tbarthod 4y ago

i made this for my family and they loved it!! i will definitely use more meat next time so it has more texture but a definite success!!
nattycav 4y ago

Great lasagna and very flavorful!
mpenton 4y ago

I don't normally review recipes, but this was so good I couldn't stop myself. I'm a bit of a lasagna lover. It's my favorite food. And this recipe is #1 on my list of all time best lasagna. Warning: It tastes so good it hurts, and it makes enough to feed an army and have leftovers.
Serversage 4y ago

[I made edits to this recipe.]
jwranch 6y ago

As a beginner cook, I found the process of making this lasagna challenging from beginning to end. First I had to get over the shock of how much the ingredients cost: $70.00 Cdn. Then I severely over salted the sauce because the instructions say to ‘season with salt’ a total of four times. My guests were practically tripping over each other to refill drinks to soothe their puckered mouths. The hardest part by far was the layering of the lasagna. No matter how I looked at it, there was no way I could see how dividing everything into quarters was going to work…and it didn’t. I stressed about it for an hour before I actually began layering, and then ended up with extra cheese and noodles, and not enough sauce. I’m not saying it’s a bad recipe, it’s just out of my league. Kudos to everyone who made it to perfection though…I aspire to be that good a cook someday :)
Buddercup 6y ago

Hands down the best lasagna I've ever tasted!!! Very gourmet, restaurant quality. I make a mean lasagna that my family is crazy over, but this recipe blows it away! Please don't be dissuaded by the time it takes to prepare...it takes no more effort than usual if you are accustomed to making your own sauce, and it can easily be portioned into 13x9 Pyrex dishes for two generous-sized meals. Many ways to modify this to your liking, all excellent. Like others, I used a beef/pork/veal and sausage mix. I doubled the meat and used crushed tomatoes for a heartier sauce. Also cut back on the onions (used 1 cup) and garlic (1 Tbs). Clean-up is easier if you don't add cheese to the sauce (it sticks to the pot). I would give this six stars if I could. An outstanding recipe, thanks for sharing!
sHellsKitchen 6y ago

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