Skis Easy Cincinnati Lasagna Recipes

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.

EASIEST LASAGNA EVER

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

EASY LASAGNA II

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.