Emeril Lasagna Recipe

by Editorial Staff

Recipe author – Emeril Lagasse – famous chef, restaurateur, TV host, culinary writer.


  • 800 gr. minced lamb
  • 900 gr. sliced ​​lengthwise, thick slices
  • 0.5 cm courgette zucchini (trim off the ends)
  • 6 pcs. matzo
  • 5 tbsp olive oil plus a little more to grease the mold and matzo
  • 1 large onion, finely chopped
  • 6 cloves of garlic, minced
  • 2 cans (800 gr.) Whole plum tomatoes with juice, 1 can of pureed
  • 1 and 1/4 teaspoon salt (to taste)
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon 2 black pepper baked, peeled and seeded, and cut into strips
  • 2,5 cm of red bell peppers 225 gr. coarsely crushed feta cheese
  • Olive oil (optional)


  1. In a large saucepan over medium-high heat, heat 2 tbsp olive oil and put onions. Fry until soft, about 4 minutes. Add the garlic and cook, stirring occasionally, for a minute. Place the tomatoes, kneading whole with hands as they are added to the pan. Add 3/4 teaspoon. salt, 1/2 teaspoon. rosemary, 1/4 teaspoon. oregano and crushed red pepper. Stir. Simmer for 20 minutes, until the mixture slightly thickens and becomes fragrant. Add spices as needed.
  2. Heat a large skillet over medium-high heat, add minced lamb, remaining 1/2 teaspoon. salt, the remaining 1/2 teaspoon. rosemary and the remaining 1/4 teaspoon. oregano as well as black pepper. Cook, stir and dividing the minced meat until the lamb is no longer pink about 5 minutes. Drain off any excess fat that has been melted from the meat and discard it. Add 2.5 tablespoon. tomato sauce and cook, stirring occasionally until the meat sauce thickens and becomes flavorful about 15 minutes.
  3. Preheat your grill in the oven. Place the squash slices on a large non-stick baking sheet and lightly brush on both sides with the remaining olive oil. Season with a little salt, pepper, and grill until the courgettes are crispy, soft, and golden in some places, 5-7 minutes. Remove from the oven and leave until they are cool enough to burn your hands.
  4. Reduce oven temperature to 180 ° C. Grease a 23×33 cm baking dish. Soak the matzo (1-2 at a time) in warm water until it softens slightly, but still firm enough to hold, 1-2 minutes. While you are soaking the rest of the matzo, transfer the finished matzah to a paper towel to absorb the excess liquid.
  5. Place 2 tortillas side by side on the bottom of the greased form. They should cover the bottom almost completely. Place half of the meat filling on top of the matzo, then cover it with the zucchini slices, stacking them so that they fit into the mold. Top with 2 more matzo and the remaining lamb filling.
  6. Top the lamb with the baked pepper strips. Cover with the 2 remaining tortillas and use your hands to press down on the entire casserole to lightly compress the layers. Using a cooking brush, brush the surface of the matzo with olive oil. Cover the tin with foil and bake for 30 minutes. Remove the foil and continue cooking for another 15 minutes, until the top layer of the matzo is crispy.
  7. Heat the remaining tomato sauce and spread it evenly over 8 plates. Divide the matzo lasagna into 8 servings and serve each square with the sauce. Garnish with crumbled feta cheese and top with olive oil if desired. Serve immediately.

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