EMERIL'S 1-2-3 LASAGNA (LASAGNE) FOR KIDS
From Emeril's Kid Cookbook, "There is a Chef in My Soup!" It is similar to his Recipe #220830, but with no meat and fewer spices. My kids *loved* making this! Allow for extra prep time if your kids are new to cooking. ;)
Provided by Marg CaymanDesigns
Categories Cheese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
- In a large bowl, using a large wooden spoon, stir together the ricotta cheese, eggs, 1/2 cup of the grated Parmesan cheese, 1/2 cup of the grated mozzarella cheese, the Baby Bam, salt, parsley, basil, and pepper until thoroughly combined.
- Spread 1 cup of the Best Basic Red Sauce in the bottom of a 3-quart casserole dish. Lay 3 lasagna noodles lengthwise in the dish. The noodles should not overlap or touch one another.
- Spoon 3/4 cup of the ricotta mixture over the noodles and spread it evenly with a spatula. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella cheese over the top layer of tomato sauce. Top with the remaining 1/2 cup of Parmesan cheese .
- Cover the casserole tightly with aluminum foil.
- Bake, covered, for 1 hour .
- Using oven mitts or pot holders, remove the casserole from the oven and discard the aluminum foil. Return the dish to the oven and bake, uncovered, for 10 minutes.
- Using the mitts or pot holders, remove the casserole from the oven and let it rest for 10 minutes before serving.
Nutrition Facts : Calories 579.7, Fat 28.8, SaturatedFat 15.1, Cholesterol 136.3, Sodium 1505.2, Carbohydrate 46.8, Fiber 1.8, Sugar 15.4, Protein 32.6
EMERIL'S 1-2-3 LASAGNA
Emeril made this on an episode featuring cooking for kids. This was very filling and rich and tasty.
Provided by HeatherFeather
Categories Cheese
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- In a large saucepan, brown ground beef over medium heat, drain fat.
- Season with some salt, pepper, and some Essence to taste).
- 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, 1/2 tsp Essence, 1/2 tsp salt, parsley, basil, and b1/4 tsp 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.
Nutrition Facts : Calories 550.3, Fat 30.6, SaturatedFat 14.6, Cholesterol 142.7, Sodium 1056.2, Carbohydrate 31.2, Fiber 1.2, Sugar 10.3, Protein 35.9
1-2-3 LASAGNA
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- 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.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
LOAF PAN LASAGNA FOR TWO
There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
- Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
- Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.
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