Emerils Lasagna Bolognese Recipes

Steps:

• For Bolognese Sauce: In large pot heat butter over medium-high heat.
• Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
• Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
• Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
• Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
• Add wine and cook till almost evaporated.
• Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
• Season to taste with salt and pepper.
• Stir in the creamand parsley and adjust seasoning if necessary.
• Set aside until ready to assemble.
• Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
• Slowly whisk in milk to blend together.
• Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
• Allow to cook for 5 minutes or so until floury taste is gone.
• Remove from heat and add salt and nutmeg to taste.
• To assemble:Preheat oven to 350.
• Butter a large rectangular baking dish.
• Spoon 1/2 cup of meat sauce onto the bottom of the dish.
• Cover with 1 layer of cooked lasagna noodles.
• Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
• Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
• Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
• Let rest for 10 minutes before serving.

Steps:

• Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
• Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
• Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
• Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
• Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!

Steps:

• 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, 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.
• 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.

Steps:

• Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.
• Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.
• Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.
• Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.
• Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.
• Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.
• Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.
• Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.
• Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.

Steps:

• Preheat the oven to 375 degrees F.
• In a large saucepan, brown ground beef over medium heat, drain fat.
• Season with some salt, pepper, and some Essence to taste).
• 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 Essence, 1/2 tsp salt, parsley, basil, and b1/4 tsp black pepper.
• Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-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 4 layers of noodles.
• Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 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.

Steps:

• Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too).
• Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type.
• Arrange pasta into single layer in pan, cutting and patching to fit as needed.
• Carefully top with a thin layer of bolognese (about 1 1/2 cups). Sprinkle liberally with parmiggiano cheese.
• Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese.
• Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.
• Bake at 350 degrees until hot and bubbly, about 50 minutes.
• Let rest about 15 minutes before serving.
• Serve with any remaining bolognese on the side.

Steps:

• In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
• Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
• Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.

Steps:

• In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes.
• Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
• Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
• Add the white wine and garlic and cook until wine is nearly evaporated.
• Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
• Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes.
• Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes.
• Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
• Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.