Emeril's Lasagna

Recipe Ingredients

2 cups	292g / 10oz	Fresh ricotta cheese
8 oz	227g	Grated Provolone cheese
8 oz	227g	Grated Mozzarella cheese
8 oz	227g	Grated Romano cheese
1		Egg
1/4 cup	59ml	Milk
1 tablespoon	15ml	Chiffonade of fresh basil
1 tablespoon	15ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Emeril's Meat Sauce - see * Note
1/2 lb	227g / 8oz	Parmigiano-Reggiano cheese - grated
1		Dried lasagna noodles

Recipe 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.

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

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