Ski's Easy Cincinnati Lasagna |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 8 |
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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. Ingredients:
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) |
Directions:
1. Place 2 cans of Chili in pot on medium-low heat to warm.
2. Dice bacon into small 1/4 pieces and place in frying/sautee pan to render on medium heat.
3. Finely dice yellow onion and bell pepper and add to rendering bacon once bacon is about 2/3rds of the way rendered.
4. Sautee the onions and pepper with the bacon until the onions turn translucent then add the chopped garlic.
5. Add sauteed bacon, onion, pepper, and garlic to chili pot and bring to simmer.
6. Once the chili is simmering, reduce heat and bring large stock pot with well salted water to rolling boil.
7. Add 1/4 cup olive oil to water, then add the lasagna noodles.
8. 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).
9. Drain noodles into collander and drizzle with additional olive oil (to prevent sticking). Remove chili from heat.
10. 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.
11. 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.
12. Once all the cream is incorporated, remove from heat and fold in Ricotta cheese.
13. Oil the bottom of a 9 x 13 baking pan and then place a thin layer of chili sauce on bottom of pan.
14. 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.
15. Top with a layer of chili and 5-cheese blend, cover with aluminum foik - can be frozen or refrigerated for later consumption.
16. 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.
17. 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.
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