| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Emlive03 |
12 |
servings |
INGREDIENTS
| 2 |
c |
Fresh ricotta cheese |
| 8 |
oz |
Grated Provolone cheese |
| 8 |
oz |
Grated Mozzarella cheese |
| 8 |
oz |
Grated Romano cheese |
| 1 |
|
Egg |
| 1/4 |
c |
Milk |
| 1 |
tb |
Chiffonade of fresh basil |
| 1 |
tb |
Chopped garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Recipe Emeril's Meat Sauce; see * Note |
| 1/2 |
lb |
Parmigiano-Reggiano cheese; grated |
| 1 |
pk |
Dried lasagna noodles |
INSTRUCTIONS
* Note: See the "Emeril's Meat Sauce" recipe which is included in this
collection.
Preheat the oven to 350 degrees. 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 Emeril's
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. This recipe yields 12 to 16 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1998
Recipe by: Emeril Lagasse
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