Best 4 Emerils 1 2 3 Lasagna Recipes

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

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.

EMERIL'S LASAGNA

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

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

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.