2 cups fresh
ricotta cheese 8 ounces grated Provolone cheese 8 ounces
grated Mozzarella cheese 8 ounces grated Romano cheese 1
egg 1/4 cup milk 1 tablespoon chiffonade of fresh basil 1
tablespoon chopped garlic Salt Freshly ground black
pepper 1 recipe of Emeril’s Meat Sauce, recipe follows 1/2
pound grated Parmigiano-Reggiano cheese 1 package of dried
lasagna noodles
Preheat the oven to 350 degrees 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 a 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.
EMERIL’S MEAT SAUCE: Recipe courtesy of Emeril Lagasse,
1998
2 tablespoons olive oil 1/3 pound ground beef 1/3
pound ground veal 1/3 pound 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
tablespoons chopped garlic 2 (28 ounce) can of 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 teaspoons
dried oregano 2 teaspoons dried basil Pinch of crushed red
pepper 2 ounces Parmigiano-Reggiano cheese
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 to5 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
