Ingredients Jump to Instructions ↓

  1. 2 cups fresh ricotta cheese

  2. 8 ounces grated Provolone cheese

  3. 8 ounces grated Mozzarella cheese

  4. 8 ounces grated Romano cheese

  5. 1/4 cup milk

  6. 1 tablespoon chiffonade of fresh basil

  7. 1 tablespoon chopped garlic

  8. Salt

  9. Freshly ground black pepper

  10. Emerilís Meat Sauce

  11. 1/2 pound grated Parmigiano-Reggiano cheese

  12. 1 package of dried lasagna noodles

  13. 1 egg

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. 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 the 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.

  3. Yield : 12 to 16 servings


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