1-2-3 Lasagna
Source: www.foodnetwork.com/recipes/emeril-lagasse/1-2-3-lasagna-recipe.html
Ingredients
- 2 pounds ground beef
- 5 cups Basic Red Sauce, recipe follows
- 1 (15-ounce) container ricotta
- 2 large eggs
- 1 cup grated Parmesan
- 1 pound grated Mozzarella
- 1/2 teaspoon Essence, recipe follows
- 1/2 teaspoon salt
- 2 teaspoons chopped fresh parsley
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 12 dried (uncooked) lasagna noodles
- 2 (28-ounce) cans whole peeled tomatoes
- 2 tablespoons olive oil
- 11/2 cups chopped yellow onions (1 medium yellow onion)
- 1 teaspoon minced garlic (about 2 cloves garlic)
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 2 (15-ounce) cans tomato sauce
- 3 tablespoons tomato paste
- 2 cups water
- 1 teaspoon sugar
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions
- Preheat the oven to 375 degrees F.
- In a large saucepan, add the ground beef and brown over medium heat.
- Season with salt, pepper, and Essence.
- 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, the Essence, salt, parsley, basil, and 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.
- Place the tomatoes in a large bowl and squeeze to break into small pieces.
- Set aside.
- In a heavy 5-quart pot, heat the olive oil over medium heat.
- Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.
- Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer.
- Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally.
- Remove from the heat, and use as needed.
- Yield: 10 cups (2 1/2 quarts)
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.