1-2-3 Lasagna (Emeril Lagasse) Recipe

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1-2-3 Lasagna (Emeril Lagasse)
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Ingredients
32
Count
Nutrition
661
Calories
Total time
125
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
  6. Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.
  7. Remove from the oven and let sit for 10 minutes before serving.
  8. Basic Red Sauce:
  9. Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside.
  10. 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.
  11. Remove from the heat, and use as needed.
  12. Yield: 10 cups (2 1/2 quarts)
  13. Essence (Emeril's Creole Seasoning):
  14. Combine all ingredients thoroughly and store in an airtight jar or container.
  15. Yield: about 2/3 cup
  16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 660.87 Kcal (2767 kJ)
Calories from fat 325.51 Kcal
% Daily Value*
Total Fat 36.17g 56%
Cholesterol 186.4mg 62%
Sodium 3882.34mg 162%
Potassium 2044.58mg 44%
Total Carbs 25.16g 8%
Sugars 10.22g 41%
Dietary Fiber 7.05g 28%
Protein 66.14g 132%
Vitamin C 67.3mg 112%
Vitamin A 0.1mg 2%
Iron 7.9mg 44%
Calcium 1029.4mg 103%
Amount Per 100 g
Calories 107.08 Kcal (448 kJ)
Calories from fat 52.74 Kcal
% Daily Value*
Total Fat 5.86g 56%
Cholesterol 30.2mg 62%
Sodium 629.03mg 162%
Potassium 331.27mg 44%
Total Carbs 4.08g 8%
Sugars 1.66g 41%
Dietary Fiber 1.14g 28%
Protein 10.72g 132%
Vitamin C 10.9mg 112%
Iron 1.3mg 44%
Calcium 166.8mg 103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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