Skis Easy Cincinnati Lasagna Recipes

5-WAY LASAGNA (CINCINNATI LASAGNA)

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.

SUPER CHEESY HOMETOWN LASAGNA

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

LASAGNA IN A SKILLET - IN ABOUT 30 MINUTES!

Steps:

• Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
• Drain meat and return to skillet.
• Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic).
• Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.
• Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
• Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.
• Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.
• Cover and let stand off heat until the cheeses melt (about 3-5 minutes).
• Sprinkle with basil before serving.

SKI'S EASY CINCINNATI LASAGNA

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.