Ingredients
- 2 pounds hamburger
- 5 cups Fundamental Red Sauce, recipe follows
- 1 (15-ounce) container ricotta
- 2 large eggs
- 1 cup grated Parmesan
- 1 pound grated Mozzarella
- 1/2 teaspoon Essence, recipe follows
- 1/2 teaspoon salt
- 2 teaspoons chopped fresh parsley
- 1 teaspoon dried tulsi
- 1/4 teaspoon ground pepper
- 12 dried (uncooked) lasagna noodles
- Fundamental Red Sauce:
- 2 (28-ounce) cans whole peeled tomato plants
- two tablespoons essential olive oil
- 11/2 cups chopped yellow onions (1 medium yellow onion)
- 1 teaspoon minced garlic clove (a couple of cloves garlic clove)
- 1/2 teaspoon salt
- 1/2 teaspoon dried tulsi
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground pepper
- 2 (15-ounce) cans tomato sauce
- 3 tablespoons tomato paste
- 2 cups water
- 1 teaspoon sugar
- Essence (Emeril's Creole Seasoning):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions
Preheat the oven to 375 levels F.
Inside a large saucepan. add some hamburger and brown over medium heat. Season with salt, pepper, and Essence. Add some tomato sauce and simmer for ten minutes.
Inside a large bowl fold together the ricotta cheese. eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Essence, salt, parsley, tulsi, and pepper.
Spread 1 cup from the tomato sauce towards the bottom of the 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise lower the dish. The noodles shouldn't touch each other. Spoon 3/4 cup from the ricotta mixture within the noodles, and spread evenly having a rubber spatula. Sprinkle 1 cup from the mozzarella evenly within the ricotta. Repeat using the remaining ingredients, for as many as 4 layers of noodles. Sprinkle the rest of the 1 cup of mozzarella outrageous layer of tomato sauce. and top using the remaining 1/2 cup of Parmesan.
Cover the casserole tightly with aluminum foil, and bake, covered, for one hour.
Take away the casserole in the oven, and take away the aluminum foil. Go back to the oven and bake, uncovered, for ten minutes.
Remove in the oven and let take ten minutes before serving.
Fundamental Red Sauce:
Put the tomato plants inside a large bowl and squeeze to interrupt into small pieces. Put aside.
Inside a heavy 5-quart pot, heat the essential olive oil over medium heat. Add some onions. garlic clove, salt, tulsi, oregano and pepper, and prepare, stirring, until soft, a few minutes. Add some tomato sauce, tomato paste, water, sugar and reserved crushed tomato plants. stir well, and produce to some simmer. Lower heat to medium-low, and simmer uncovered for forty-five minutes, stirring from time to time.
Remove in the heat, and employ when needed.
Yield: 10 cups (2 1/2 quarts)
Essence (Emeril's Creole Seasoning):
Combine all ingredients completely and store within an airtight jar or container.
Yield: a couple ofOr3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Printed by William and Morrow, 1993.