Skis Easy Cincinnati Lasagna Recipes

EASY LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

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.

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.

SIMPLY LASAGNA

Steps:

• Heat oven to 350 degrees F.
• Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
• Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
• Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

KIM'S LASAGNA

Steps:

• Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
• Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
• Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
• Preheat oven to 375 degrees F (190 degrees C).
• Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.

DELICIOUS AND EASY CINCINNATI CHILI

Steps:

• Brown your meat in a pan with olive oil and the garlic and onions.
• Combine the rest of your ingredients in the crockpot.
• Add your cooked meat mixture.
• Set crock pot on low for 4-6 hours, or high for 1-2 hours.
• Top with your choice of shredded cheese and green onions.

CINCINNATI CHILI II

Steps:

• In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
• Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
• Add the spices and cook, stirring for about a minute.
• Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
• Discard the bay leaf.
• Ladle over the hot spagetti and pass the toppings seperately.

QUICK AND EASY SKILLET LASAGNA

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
• Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
• Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.

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.