Time 4h Yield 12 serving(s) Number Of Ingredients 23 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.
Time 1h30m Yield 12 serving(s) Number Of Ingredients 12 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.
Time 1h35m Yield 8 servings Number Of Ingredients 17 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.
Time P1DT4h25m Yield 8 to 10 servings Number Of Ingredients 32 Steps:
Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil, garlic, and olive oil. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of a deep 13 by 9-inch pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping 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. Garnish with parsley. In a large nonreactive saucepan over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. 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 water 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 of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat, discard the bay leaves and thyme sprigs and let sit for 15 minutes before using.
More about “emerils lasagna recipes”
Time 1h30m Yield 8-10 serving(s) Number Of Ingredients 11 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.
