Plain.Recipes

1-2-3 Lasagna

Source: www.foodnetwork.com/recipes/emeril-lagasse/1-2-3-lasagna-recipe.html

Ingredients

  1. 2 pounds ground beef
  2. 5 cups Basic Red Sauce, recipe follows
  3. 1 (15-ounce) container ricotta
  4. 2 large eggs
  5. 1 cup grated Parmesan
  6. 1 pound grated Mozzarella
  7. 1/2 teaspoon Essence, recipe follows
  8. 1/2 teaspoon salt
  9. 2 teaspoons chopped fresh parsley
  10. 1 teaspoon dried basil
  11. 1/4 teaspoon ground black pepper
  12. 12 dried (uncooked) lasagna noodles
  13. 2 (28-ounce) cans whole peeled tomatoes
  14. 2 tablespoons olive oil
  15. 11/2 cups chopped yellow onions (1 medium yellow onion)
  16. 1 teaspoon minced garlic (about 2 cloves garlic)
  17. 1/2 teaspoon salt
  18. 1/2 teaspoon dried basil
  19. 1/2 teaspoon dried oregano
  20. 1/8 teaspoon ground black pepper
  21. 2 (15-ounce) cans tomato sauce
  22. 3 tablespoons tomato paste
  23. 2 cups water
  24. 1 teaspoon sugar
  25. 2 1/2 tablespoons paprika
  26. 2 tablespoons salt
  27. 2 tablespoons garlic powder
  28. 1 tablespoon black pepper
  29. 1 tablespoon onion powder
  30. 1 tablespoon cayenne pepper
  31. 1 tablespoon dried leaf oregano
  32. 1 tablespoon dried thyme

Directions

  1. Preheat the oven to 375 degrees F.
  2. In a large saucepan, add the ground beef and brown over medium heat.
  3. Season with salt, pepper, and Essence.
  4. Add the tomato sauce and simmer for 10 minutes.
  5. 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.
  6. Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole.
  7. Lay 3 lasagna noodles lengthwise down the dish.
  8. The noodles should not touch one another.
  9. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula.
  10. Sprinkle 1 cup of the mozzarella evenly over the ricotta.
  11. Repeat with the remaining ingredients, for a total of 4 layers of noodles.
  12. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan.
  13. Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
  14. Remove the casserole from the oven, and remove the aluminum foil.
  15. Return to the oven and bake, uncovered, for 10 minutes.
  16. Remove from the oven and let sit for 10 minutes before serving.
  17. Place the tomatoes in a large bowl and squeeze to break into small pieces.
  18. Set aside.
  19. In a heavy 5-quart pot, heat the olive oil over medium heat.
  20. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.
  21. Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer.
  22. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally.
  23. Remove from the heat, and use as needed.
  24. Yield: 10 cups (2 1/2 quarts)
  25. Combine all ingredients thoroughly and store in an airtight jar or container.
  26. Yield: about 2/3 cup
  27. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
  28. Published by William and Morrow, 1993.

2021