Best 4 Emerils 1 2 3 Lasagna Recipes

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Indulge in a culinary journey with Emeril's 1-2-3 Lasagna, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish is crafted with three types of cheese – ricotta, mozzarella, and Parmesan – each contributing its unique richness and creaminess. The hearty meat sauce, simmered to perfection with ground beef, Italian sausage, and a symphony of herbs and spices, forms the robust foundation of this lasagna. Layers of tender pasta sheets, enveloped in the velvety cheese mixture and succulent sauce, create a symphony of flavors and textures that will leave you craving more.

Accompanying this main event are two additional recipes that elevate the lasagna experience. The homemade meat sauce recipe provides a step-by-step guide to crafting the flavorful base of your lasagna, ensuring a rich and savory foundation for each bite. The classic bechamel sauce recipe, with its smooth and creamy texture, adds an extra layer of indulgence to the lasagna, enhancing its overall richness and decadence. These three recipes, combined, create an unforgettable lasagna experience that will satisfy even the most discerning palate.

Let's cook with our recipes!

EMERIL'S 1-2-3 LASAGNA (LASAGNE) FOR KIDS



Emeril's 1-2-3 Lasagna (Lasagne) for Kids image

From Emeril's Kid Cookbook, "There is a Chef in My Soup!" It is similar to his Recipe #220830, but with no meat and fewer spices. My kids *loved* making this! Allow for extra prep time if your kids are new to cooking. ;)

Provided by Marg CaymanDesigns

Categories     Cheese

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

15 ounces ricotta cheese
2 large eggs
1 cup parmesan cheese, grated
4 cups mozzarella cheese, grated
1 teaspoon spices (it calls for Baby Bam)
1/2 teaspoon salt
2 teaspoons dried parsley
1 teaspoon dried basil
1/4 teaspoon black pepper
5 cups homemade pasta sauce (it calls for Recipe #220831) or 5 cups store-bought pasta sauce
12 lasagna noodles, uncooked

Steps:

  • Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
  • In a large bowl, using a large wooden spoon, stir together the ricotta cheese, eggs, 1/2 cup of the grated Parmesan cheese, 1/2 cup of the grated mozzarella cheese, the Baby Bam, salt, parsley, basil, and pepper until thoroughly combined.
  • Spread 1 cup of the Best Basic Red Sauce in the bottom of a 3-quart casserole dish. Lay 3 lasagna noodles lengthwise in the dish. The noodles should not overlap or touch one another.
  • Spoon 3/4 cup of the ricotta mixture over the noodles and spread it evenly with a spatula. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella cheese over the top layer of tomato sauce. Top with the remaining 1/2 cup of Parmesan cheese .
  • Cover the casserole tightly with aluminum foil.
  • Bake, covered, for 1 hour .
  • Using oven mitts or pot holders, remove the casserole from the oven and discard the aluminum foil. Return the dish to the oven and bake, uncovered, for 10 minutes.
  • Using the mitts or pot holders, remove the casserole from the oven and let it rest for 10 minutes before serving.

Nutrition Facts : Calories 579.7, Fat 28.8, SaturatedFat 15.1, Cholesterol 136.3, Sodium 1505.2, Carbohydrate 46.8, Fiber 1.8, Sugar 15.4, Protein 32.6

EMERIL'S LASAGNA



Emeril's Lasagna image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 12 to 16 servings

Number Of Ingredients 32

1/2 pound grated Parmigiano-Reggiano cheese
2 cups fresh ricotta
1 package of dried lasagna noodles
8 ounces grated Provolone
8 ounces grated Mozzarella
8 ounces grated Romano
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
2 tablespoons olive oil
1/3 pound ground beef
Freshly ground black pepper
1/3 pound ground veal
2 cups finely chopped onions
1/2 cup finely chopped celery
1/3 pound ground pork
1/2 cup finely chopped carrot
Salt
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

Steps:

  • 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.
  • 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.

FRESH CRABMEAT AND LOBSTER LASAGNA



Fresh Crabmeat and Lobster Lasagna image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

6 tablespoons butter
6 tablespoons all-purpose flour
4 cups milk
Salt
Freshly ground white pepper
Pinch ground nutmeg
1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
8 ounces grated Parmigiano-Reggiano
2 cups ricotta cheese
1 egg
2 teaspoons chopped garlic
8 ounces grated mozzarella cheese
3/4 pound lump crabmeat, picked over for cartilage
1 1/2 pound lobster, cooked, meat removed and diced
1/2 pound fresh pasta sheets
Truffle oil, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside.
  • In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
  • Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes.
  • Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.

1-2-3 LASAGNA



1-2-3 Lasagna image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 33

1 (15-ounce) container ricotta
1 cup grated Parmesan
2 large eggs
2 pounds ground beef
1 pound grated Mozzarella
5 cups Basic Red Sauce, recipe follows
1/2 teaspoon Essence, recipe follows
1/4 teaspoon ground black pepper
1/2 teaspoon salt
12 dried (uncooked) lasagna noodles
2 teaspoons chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon salt
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons olive oil
Basic Red Sauce:
1/2 teaspoon dried basil
1 1/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (about 2 cloves garlic)
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence. Add the tomato sauce and simmer for 10 minutes.
  • In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Essence, salt, parsley, basil, and black pepper.
  • Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan.
  • Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
  • Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.
  • Remove from the oven and let sit for 10 minutes before serving.
  • Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside.
  • In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally.
  • Remove from the heat, and use as needed.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Tips

  • Prep ingredients in advance: Chop vegetables, grate cheese, and cook ground beef before starting the lasagna assembly process.
  • Use fresh, high-quality ingredients: The better the ingredients, the better the lasagna will taste.
  • Don't overcook the noodles: They should be cooked al dente, or slightly firm to the bite.
  • Layer the lasagna properly: Start with a layer of sauce, then noodles, then cheese, and then repeat. The top layer should be sauce and cheese.
  • Bake the lasagna until it is bubbly and golden brown: This usually takes about 30 minutes.
  • Let the lasagna rest before serving: This will help it set and make it easier to slice.
  • Serve the lasagna with a side of garlic bread or salad: This will complete the meal.

Conclusion

Emeril's 1-2-3 Lasagna is an easy-to-make and delicious lasagna recipe that is perfect for a weeknight meal or a special occasion. The lasagna is made with three types of cheese, ground beef, and a flavorful tomato sauce. It is sure to be a hit with everyone who tries it!

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