Emeril's lasagna

Yield: 12 servings

Measure Ingredient
2.00 cup fresh ricotta cheese
8.00 ounce grated provolone cheese
8.00 ounce grated mozzarella cheese
8.00 ounce grated romano cheese
1.00 \N egg
¼ cup milk
1.00 tablespoon chiffonade of fresh basil
1.00 tablespoon chopped garlic
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1.00 \N recipe emeril's meat sauce; see * note
½ pounds parmigiano-reggiano cheese; grated
1.00 pack dried lasagna noodles

* 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 2½ cups of Emeril's Meat Sauce on the bottom of a deep-dish lasagna pan.

Sprinkle ¼ of the grated cheese over the sauce. Cover the cheese with ¼ of the dried noodles. Spread a ¼ 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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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