2 lbs ground beef
5 cups Basic Red Sauce
15 oz ricotta cheese
2 large eggs
1 cup Parmesan cheese, grated
1 lb Mozzarella cheese, grated
1 to 1-1/2 tsp Emeril’s Essence
1/2 tsp salt
2 tsp fresh parsley, chopped
1 tsp dried basil
1/4 tsp ground black pepper
12 lasagna noodles, dried, uncooked
Preheat the oven to 375˚F.
In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence (1/2-1 tsp.). Add the tomato sauce and simmer for 10 minutes.
In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, 1/2 tsp. of Essence, salt, parsley, basil, and black pepper.
Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13x9x2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 3 layers of noodles. Add a last layer of sauce, then sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce and 1/2 cup of Parmesan.
Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.
Remove from the oven and let sit for 10 minutes before serving.
Food Network, Emeril Lagasse