1-2-3 LASAGNA

1-2-3 Lasagna image

Provided by Food Network

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 33

Previous Next

Ingredients

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.

Dilan Dilanthan

[email protected]

I would not recommend this recipe. It was a lot of work and the end result was not worth it. The lasagna was dry and tasteless.

Chantelle Walker

[email protected]

This lasagna was a disappointment. The sauce was bland and the cheese was rubbery. I followed the recipe exactly, but it just didn't turn out well.

Md Ayub

[email protected]

I've tried many lasagna recipes and this is by far the best. The 1-2-3 ratio of ingredients is perfect and the lasagna is always cooked evenly. I love the creamy ricotta and spinach filling.

Idorenyin Paul

[email protected]

This was my first time making lasagna and it was a success! The recipe was easy to follow and the lasagna turned out delicious. I will definitely be making this again.

Each n everything (Ali)

[email protected]

I love this lasagna recipe! It's so easy to make and it always turns out perfectly. The sauce is flavorful and the cheese is gooey and delicious. I highly recommend it!

Alice Mueni

[email protected]

This lasagna was amazing! The instructions were clear and easy to follow. The dish was flavorful and cheesy. I will definitely make this again.

Bikash Basnet

[email protected]

I was skeptical about the 1-2-3 ratio of ingredients, but it worked perfectly! The lasagna was cooked evenly and the flavors were well-balanced. I'll definitely be making this again.

nasma abdallah

[email protected]

This recipe was easy to follow and the lasagna turned out great! I used a combination of ground beef and Italian sausage for the filling and it was delicious. Thanks for sharing!

Humaira MAHADI

[email protected]

I've made this lasagna a few times now and it's always a crowd-pleaser. The sauce is flavorful and the cheese is gooey and delicious. I highly recommend it!

ABEDNEGO MALAKA

[email protected]

This lasagna was a hit with my family! The 1-2-3 ratio of ingredients made it easy to remember and the dish turned out perfectly. I especially loved the creamy ricotta and spinach filling.

Name

Message