Since I have declared that September is the month I am bringing hot back, I figured what better way to start than to cook something really good for my husband. Truer words have never been spoken than, “The way to a man’s heart is through his stomach.” I have never met a man that could resist some good cooking. So, I was surfing and came across something that is going to revolutionize the way I cook lasagna. BakersEdge has a super duper lasagna pan that keeps everything from slipping and sliding around when it’s cut (which may not be a big deal to you, but I personally hate the way all the cheese and good stuff oozes out when I cut into it!) It’s not available yet, but I’ll keep checking back, you can be sure.
Check this out:
They also have a pans for baking brownies. The part I like best about their pans is that you get “edges” on every piece…who doesn’t love the edge? (and no, they aren’t paying me to say any of this). Check them out here.
And because I feel like sharing – here is a great recipe I got from Emeril and the Food Network for lasagna, tried and approved by me. It is rather a pain to make, but if you have the time and the money, it is well worth it. I have not made it in a long time, but my memory is good – this is the best lasagna I have ever had. One thing to note: use the best cheeses (I substitute beef for veal) and go LIGHT on the salt, because by the time you cook it, it’s plenty salty, believe me, especially if you use the veal.)
Emeril’s Lasagna
2 cups fresh ricotta
8 ounces grated Provolone
8 ounces grated Mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
1 tablespoon chiffonade of fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe of Emeril’s Meat Sauce, recipe follows
1/2 pound grated Parmigiano-Reggiano cheese
1 package of dried lasagna noodles
Preheat the oven to 350 degrees F.
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, topping 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.
Emeril’s Meat Sauce:
2 tablespoons olive oil
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons chopped garlic
2 (28-ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
4 cups beef stock or water
2 sprigs of fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch of crushed red pepper
2 ounces Parmigiano-Reggiano
In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables 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 thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the 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 or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.
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