A fantastic recipe for a timeless classic from Emeril Lagasse of FoodTV. Ingredients 2 cups Ricotta 8 ounce Provolone Cheese grated 8 ounce Mozzerella cheese grated 8 ounces Romano Cheese grated 1 ea Egg 1/4 cup Milk 1 tablespoon Fresh basil chopped 1 tablespoon Garlic chopped 1/2 pound Parmigiano-Reggiano Cheese shredded Salt to taste Black pepper to taste MEAT SAUCE 2 tablespoon Olive oil 1 package Lasagna Noodles 2/3 pound Ground beef 1/3 pound Ground Pork 2 cup Onion finely chopped 1/2 cup Celery finely chopped 1/2 cup Carrot finely chopped 2 tablespoon Garlic chopped 2 can (28 oz) Chopped Tomatoes 1 small Tomato Paste 4 cup Beef Broth 2 sprigs Fresh thyme 2 ea Bay leaf 2 teaspoon Dried Oregano 2 teaspoon Dried basil 1 pinch Red pepper crushed 2 ounce Parmigiano-Reggiano Cheese grated

Instructions
In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. Spread 2 1/2 cups of the meat suace on the bottom of a deep dish lasagna pan. Sprinkle 1/4 grated cheese over the sauce. Cover the cheese with 1/4 dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in oven and bake until bubble and golden, about 45 mins to an hour. Remove from oven and cool for 10 minutes before serving. Slice and serve.

SAUCE: In a large suacepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When oil is hot, add the meat and brown for 4-6 minutes. Add the onions, celery and carrots. Season with salt and pepper. Cook for 1-5 minutes or until the vegatables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the herbs. Mix well. Bring liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and sitr in the cheese. Remove form the heat and let sit for 15 minutes.

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Yields: 8 Servings    posted as 158443
     Emeril Lagassee, FoodTV

notes: 

Cuisine:   Italian

Main Ingredient:   Meat