Emerils Lasagna Recipes

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EMERIL'S 1-2-3 LASAGNA



Emeril's 1-2-3 Lasagna image

Emeril made this on an episode featuring cooking for kids. This was very filling and rich and tasty.

Provided by HeatherFeather

Categories     Cheese

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs ground beef
5 cups spaghetti sauce
15 ounces ricotta cheese
2 large eggs
1 cup parmesan cheese, grated
1 lb mozzarella cheese, grated
1/2 teaspoon Emeril's Original Essence, to taste
1/2 teaspoon salt, to taste
2 teaspoons fresh parsley, chopped
1 teaspoon dried basil
1/4 teaspoon black pepper, to taste
12 lasagna noodles, uncooked

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saucepan, brown ground beef over medium heat, drain fat.
  • Season with some salt, pepper, and some Essence to taste).
  • 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, 1/2 tsp Essence, 1/2 tsp salt, parsley, basil, and b1/4 tsp 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.

Nutrition Facts : Calories 550.3, Fat 30.6, SaturatedFat 14.6, Cholesterol 142.7, Sodium 1056.2, Carbohydrate 31.2, Fiber 1.2, Sugar 10.3, Protein 35.9

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 BOLOGNESE



Emeril's Lasagna Bolognese image

This is in response to a recipe request. I haven't made this, but I'm sure intrigued and the next time I have all day to cook I will definately try this!

Provided by yooper

Categories     European

Time 4h

Yield 12 serving(s)

Number Of Ingredients 23

1 1/2 lbs lasagna noodles, cooked and drained
1 cup freshly grated parmesan cheese
2 tablespoons butter
6 slices bacon, diced
1/4 lb cooked ham, diced
1/2 lb ground veal (or 1/4 pound of each) or 1/2 lb ground pork (or 1/4 pound of each)
1 1/2 cups chopped onions
1/2 cup finely chopped carrot
1/4 cup thinly sliced celery
3 garlic cloves, minced
1 pinch of dried clove
3 tablespoons tomato paste
1 cup dry white wine
4 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/4 cup chopped parsley
4 1/2 cups whole milk
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon nutmeg

Steps:

  • For Bolognese Sauce: In large pot heat butter over medium-high heat.
  • Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
  • Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
  • Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
  • Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
  • Add wine and cook till almost evaporated.
  • Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
  • Season to taste with salt and pepper.
  • Stir in the creamand parsley and adjust seasoning if necessary.
  • Set aside until ready to assemble.
  • Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
  • Slowly whisk in milk to blend together.
  • Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
  • Allow to cook for 5 minutes or so until floury taste is gone.
  • Remove from heat and add salt and nutmeg to taste.
  • To assemble:Preheat oven to 350.
  • Butter a large rectangular baking dish.
  • Spoon 1/2 cup of meat sauce onto the bottom of the dish.
  • Cover with 1 layer of cooked lasagna noodles.
  • Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
  • Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
  • Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
  • Let rest for 10 minutes before serving.

Nutrition Facts : Calories 584.4, Fat 26.7, SaturatedFat 13.6, Cholesterol 84.9, Sodium 978.7, Carbohydrate 57.4, Fiber 2.6, Sugar 9, Protein 24.3

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