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Emeril's Lasagna

Source of Recipe

Recipe courtesy of Emeril LaGasse.


List of Ingredients

2 Tblsp. olive oil
1/3 lb. ground beef
1/3 lb. ground veal
1/3 lb. ground pork
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 Tblsp. chopped garlic
2 (28 oz.) cans 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 tsp. dried oregano
2 tsp. dried basil
Pinch of crushed red pepper
2 oz. Parmigiano-Reggiano cheese

OTHER INGREDIENTS FOR DISH:

2 cups fresh ricotta cheese
8 oz. grated Provolone cheese
8 oz. grated Mozzarella cheese
8 oz. grated Romano cheese
1 egg
1/4 cup milk
1 Tblsp. chiffonade of fresh basil
1 Tblsp. chopped garlic
Salt
Freshly ground black pepper
1 recipe of Emeril's Meat Sauce, recipe above
1/2 lb. grated Parmigiano-Reggiano cheese
1 pkg. of dried lasagna noodles




Recipe

For sauce: 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. Yield: about 1-1/2 to 2 quarts.

To put together dish: Preheat the oven to 350° 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 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.
Yield: 12 to 16 servings.