Emeril's Lasagna
Servings: 12
Recipe courtesy Emeril Lagasse. Serves 12 to 16. Uses Emeril's Meat Sauce (its own recipe).
Ingredients
- 2 cup Ricotta, fresh
- 8 oz Provolone, grated
- 8 oz Mozzarella, grated
- 8 oz Pecorino romano, grated
- 1 Egg
- 1/4 cup Milk
- 1 tbsp Basil, fresh, chiffonade
- 1 tbsp Garlic, chopped
- Salt
- Black pepper, freshly ground
- Emeril's Meat Sauce, 1 recipe
- 1/2 lb Parmesan, Parmigiano-Reggiano, grated
- 1 Lasagna noodles, dried, 1 package
Directions
- Preheat the oven to 350 degrees F. Mix the ricotta, provolone, mozzarella, Romano, egg, milk, basil and garlic and season.
- Spread 2 1/2 cups meat sauce in a deep-dish lasagna pan and sprinkle with 1/4 of the Parmigiano. Cover with 1/4 of the dried noodles and spread with 1/4 of the cheese filling. Repeat, topping with the remaining sauce.
- Bake until bubbly and golden, 45 minutes to 1 hour. Cool 10 minutes before slicing.