Skis Easy Cincinnati Lasagna Food

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SKI'S EASY CINCINNATI LASAGNA



Ski's Easy Cincinnati Lasagna image

Delicious cheesy-buttery blend kicked up a notch with the familiar spice of Cincinnati chili reminds how great a combination pasta and chili are. Having left the Cincinnati area one of the craves I continue to run into is for the taste of Goldstar or Skyline chili. In an effort to quell the crave it seemed logical to merge a traditional lasagna recipe with the flavor of chili.

Provided by sastrezeski

Categories     One Dish Meal

Time 1h35m

Yield 1 9, 6-8 serving(s)

Number Of Ingredients 15

2 (16 -18 ounce) cans chili (Skyline or Goldstar)
6 garlic cloves (Chopped or Minced)
2 bell peppers (Diced)
1 large yellow onion (Diced)
4 slices smoked bacon (Diced)
4 tablespoons butter
3 tablespoons all-purpose flour
16 ounces heavy cream
16 ounces ricotta cheese
1 (10 ounce) package lasagna noodles
1/4 cup extra virgin olive oil
2 cups Italian cheese blend (finely shredded)
2 cups sharp cheddar cheese (finely shredded)
1/2 cup parmesan cheese (freshly grated)
6 green onions (fresh)

Steps:

  • Place 2 cans of Chili in pot on medium-low heat to warm.
  • Dice bacon into small 1/4" pieces and place in frying/sautee pan to render on medium heat.
  • Finely dice yellow onion and bell pepper and add to rendering bacon once bacon is about 2/3rds of the way rendered.
  • Sautee the onions and pepper with the bacon until the onions turn translucent then add the chopped garlic.
  • Add sauteed bacon, onion, pepper, and garlic to chili pot and bring to simmer.
  • Once the chili is simmering, reduce heat and bring large stock pot with well salted water to rolling boil.
  • Add 1/4 cup olive oil to water, then add the lasagna noodles.
  • Cook noodles per package instructions, only leave the noodles about 1-2 minutes shy of fully al dente (the final cooking will occur during oben baking).
  • Drain noodles into collander and drizzle with additional olive oil (to prevent sticking). Remove chili from heat.
  • In a second sauce pan, place on burner at medium heat and add 4 tbs butter and then whisk in 3 tablespoons all purpose flour.
  • Once the butter and flour have blended and start thickening, add 16oz heavy cream whisking in stages to incorporate the cream and keep the beschamel sauce from thickening too quickly.
  • Once all the cream is incorporated, remove from heat and fold in Ricotta cheese.
  • Oil the bottom of a 9 x 13 baking pan and then place a thin layer of chili sauce on bottom of pan.
  • Next fit a layer of noodles, then layer of beschamel sauce, then sprinkle with 5-cheese blend, then layer of chili, then sprinkle with cheddar cheese, and repeat with another layer of noodles, beschamel, 5-cheese blend, chili, cheddar, -- etc.
  • Top with a layer of chili and 5-cheese blend, cover with aluminum foik - can be frozen or refrigerated for later consumption.
  • When cooking, preheat oven to 375 degrees f and bake covered for 35 minutes. If refrigerated, preheat to 375 degrees and cook for 50 minutes. If frozen, preheat to 375 degrees and cook for 1hour 15 minutes.
  • You can uncover/remove foil for last 15 minutes of cooking for crisp top. After removing from oven, sprinkle immediately with 1/2 cup freshly grated parmessan cheese, then chop 6 green onions on the bias and sprinkle on top before serving.

Nutrition Facts : Calories 1163.4, Fat 82.6, SaturatedFat 44.8, Cholesterol 248, Sodium 1438.3, Carbohydrate 68.5, Fiber 9.8, Sugar 5.8, Protein 41.5

5-WAY LASAGNA (CINCINNATI LASAGNA)



5-Way Lasagna (Cincinnati Lasagna) image

Based on the Cincinnati Chili. I got this recipe from our local newspaper, "The Daily Press," in Newport News, VA.

Provided by SweetSueAl

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 teaspoon vegetable oil
1 lb ground beef (93% lean recommended)
1 cup onion, chopped
3 (8 ounce) cans tomato sauce (no salt added)
1 tablespoon garlic, minced
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
cayenne pepper, to taste (optional)
8 no-boil lasagna noodles
1 (15 ounce) can red kidney beans, rinsed and drained
2 cups cheddar cheese, sharp, shredded

Steps:

  • Preheat oven to 375.
  • In a large dutch oven, heat oil on medium high just until hot. Crumble ground beef into the heated pan. Add chopped onion and stir frequently until the ground beef is finely crumbled and completely brown, about 5 minutes. Reduce the heat to medium.
  • To the browned beef mixture, add the tomato sauce, garlic, worcestershire sauce, chili powder, cumin, cinnamon, allspice, and cloves.
  • Adjust to taste with cayenne pepper and salt, if desired.
  • Reduce the heat to simmer and continue to cook, stirring from time to time, until ready to assemble the lasagna.
  • Assembly:.
  • Spray an 8x9x3 inch glass caserrole dish with non-stick cooking spray.
  • Spread about 1 cup of the meat sauce on the bottom of the dish.
  • Top with 2 lasagna noodles, 1 cup of meat sauce, 1/3 of the beans, and 1/4 cup of the cheese.
  • Repeat this layer twice.
  • Top with the last two lasagna noodles, remaining sauce and cheese.
  • Spray a piece of aluminum foil with non-stick cooking spray (or use non-stick foil) and cover the lasagna tightly.
  • Bake for 50 minutes, then uncover and bake an additional 10 minutes or until the cheese bubbles.
  • Remove from oven and let rest at least 10 minutes before serving.
  • NOTE: If you do not have an 8-inch square, 3-inch high casserole, use an 8-by-11.5-by 2-inch glass casserole dish and make two layers instead of four.

Nutrition Facts : Calories 467.5, Fat 25.4, SaturatedFat 12.6, Cholesterol 91, Sodium 922.3, Carbohydrate 29.8, Fiber 8, Sugar 6.8, Protein 31.6

EASY CHEESY SKILLET LASAGNA



Easy Cheesy Skillet Lasagna image

Lasagna with sausage, mushrooms, and lots of cheese is fast and easy on the stove top--and there's no compromise on flavor.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, diced
1 pound hot Italian sausage
1 medium red bell pepper, diced
2 cups sliced mushrooms
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
1 (9 ounce) package no-boil lasagna sheets, broken into large pieces
1 cup water
½ teaspoon crushed dried rosemary
8 ounces ricotta cheese
8 ounces part-skim mozzarella cheese, shredded and divided
2 tablespoons minced fresh Italian parsley

Steps:

  • Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.
  • Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.
  • Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 34 g, Cholesterol 95.3 mg, Fat 38.5 g, Fiber 9 g, Protein 30.6 g, SaturatedFat 14.9 g, Sodium 1280.1 mg, Sugar 2.9 g

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