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Manly Man Lasagna (Emeril Lagasse) Recipe

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Manly Man Lasagna (Emeril Lagasse)
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Ingredients
17
Count
Nutrition
817
Calories
Total time
315
Minutes
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Ingredients:

Directions:

  1. Set a 6-quart Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil to the pan and once the oil is hot, crumble the sausage into the pan. Cook the sausage, stirring often until well browned on all sides, about 5 to 6 minutes. Add the tomato sauce to the pan and allow the sauce to simmer, for 45 minutes. Remove from the heat and set aside.
  2. Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside until ready to assemble the lasagna.
  3. In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms and season with the salt and pepper. Cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 to 7 minutes. Remove from the heat and cool. Set aside until ready to assemble the lasagna.
  4. In a bowl, combine the 2 cups of the Bechamel sauce, the ricotta, Fontina, and mozzarella cheeses. Set aside until ready to assemble the lasagna.
  5. Preheat the oven to 350 degrees F and grease a 15 1/2 by 11 1/2 by 4-inch roasting pan with the remaining 2 tablespoons of olive oil.
  6. Ladle 4 cups of the Italian sausage-tomato sauce into the bottom of the pan. Lay 6 lasagna sheets across the top of the tomato sauce. Spread 1/2 of the spinach and half of the mushrooms over the top of the pasta, and pour 3 cups of the Parmesan Bechamel over the mushrooms and spinach. Sprinkle 1 cup of the Parmesan over the bechamel, as well as 1/2 the ricotta cheese mixture. Top with another layer of 6 lasagna sheets. Place 1/2 of the bolognese over the lasagna and top with another layer of pasta. Pour another 4 cups of the tomato sausage sauce over the pasta, and top with another layer of pasta. Spread the remaining spinach, mushrooms and bechamel over the pasta and sprinkle another cup of Parmesan over top. Top with the remaining ricotta cheese mixture and lay another row of pasta over the cheese mixture. Spread the remaining bolognese sauce over the pasta and top with another row of pasta sheets. Pour the remaining tomato sausage sauce over the pasta.
  7. Wrap the top of the roasting pan with aluminum foil and set the roasting pan on a baking sheet. Bake covered for 1 1/2 hours, or until the pasta sheets are cooked through. Remove the roasting pan from the oven and remove and discard the aluminum foil. Increase the oven temperature to 400 degrees F. Sprinkle the remaining Parmesan over the top of the tomato sauce, and return the pan to the oven. Bake until the cheese is well browned, about 15 to 20 minutes.
  8. Remove from the oven and allow lasagna to cool for at least 30 minutes before serving.
  9. Parmesan Bechamel Sauce:
  10. 8 tablespoons (1 stick) unsalted butter
  11. 1/2 cup all-purpose flour
  12. 8 cups milk
  13. 1 teaspoon kosher salt
  14. 1/2 teaspoon freshly ground black pepper
  15. 1/4 teaspoon freshly grated nutmeg
  16. 2 cups grated Parmesan
  17. Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add the salt, pepper, nutmeg, and Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel until ready to assemble the lasagna.
  18. Yield: about 2 quarts
  19. Bolognese Sauce:
  20. 2 tablespoons butter
  21. 12 ounces bacon, diced
  22. 8 ounces ham, diced
  23. 1 pound ground veal
  24. 1 pound ground pork
  25. 2 pounds ground beef
  26. 3 cups chopped onions
  27. 1 cup finely chopped carrots
  28. 1 cup finely chopped celery
  29. 1 pound thinly sliced button mushrooms
  30. 3 tablespoons minced garlic
  31. 1/4 teaspoon ground cloves
  32. 1/2 teaspoon ground nutmeg
  33. 1 (6-ounce) can tomato paste
  34. 2 cups dry white wine
  35. 4 cups chicken stock
  36. Kosher salt and freshly ground black pepper
  37. 1 cup chicken livers, finely chopped
  38. 1 cup heavy cream
  39. 1/2 cup chopped fresh parsley leaves
  40. In a large Dutch oven, heat the butter over medium-high heat. Add the bacon and ham and cook until caramelized and light brown, about 15 minutes. Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 minutes.
  41. Add the onions, carrots, celery, and mushrooms and cook until soft, about 10 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper.
  42. Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning, if necessary. Set aside until ready to assemble lasagna.
  43. Yield: about 3 quarts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 817.44 Kcal (3422 kJ)
Calories from fat 468.8 Kcal
% Daily Value*
Total Fat 52.09g 80%
Cholesterol 151.97mg 51%
Sodium 1988.12mg 83%
Potassium 1255.18mg 27%
Total Carbs 31.7g 11%
Sugars 7.65g 31%
Dietary Fiber 6.17g 25%
Protein 56.61g 113%
Vitamin C 58.2mg 97%
Iron 32.9mg 183%
Calcium 1274.5mg 127%
Amount Per 100 g
Calories 161.97 Kcal (678 kJ)
Calories from fat 92.89 Kcal
% Daily Value*
Total Fat 10.32g 80%
Cholesterol 30.11mg 51%
Sodium 393.93mg 83%
Potassium 248.71mg 27%
Total Carbs 6.28g 11%
Sugars 1.52g 31%
Dietary Fiber 1.22g 25%
Protein 11.22g 113%
Vitamin C 11.5mg 97%
Iron 6.5mg 183%
Calcium 252.5mg 127%

* 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

  • 19.9
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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