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LASAGNA - 5 Way Lasagna (Cincinnati Lasagna) :]>
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| Original recipe of 5- Way Lasagna is at bottom of page | |
| 1 teaspoon | vegetable oil |
| 1 lb | ground beef,, ( 93% lean recommended) |
| 1 cup | onions, chopped |
| 2 (8 ounce) cans | tomato sauce,, ( no salt added) |
| 1 1/2 cups | Rotel |
| 1 tablespoon | garlic, minced |
| 1 tablespoon | Worcestershire sauce |
| 2 teaspoons | chili powder |
| 1 teaspoon | cumin |
| 1/2 teaspoon | cinnamon |
| 1/4 teaspoon | allspice |
| 1/4 teaspoon | ground cloves |
| cayenne pepper, to taste,, (optional) | |
| 16 | corn tortillas |
| 2 cups ricotta...mixed with 1/4 cup chopped cilantro, 1/4 teaspoon cayenne pepper, salt and pepper to taste | |
| 1 (15 ounce) can | black beans, rinsed and drained |
| 2 cups | cheddar cheese, sharp, shredded |
| 2 cups | enchilada sauce, (1 C. for the bottom and 1 cup for the top) |
| Note: if there is remaining enchilada sauce, add to meat sauce. | |
| 2 tablespoons | chopped cilantro |
| 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, rotel, 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 1 cup of the enchilada sauce on the bottom of the dish. Page 2 of 5-Way Lasagna (Cincinnati Lasagna) (cont.) Top with 2 lasagna noodles (4 tortillas) 1 cup of meat sauce, 1/3 of ricotta, 1/3 of the beans, and 1/4 cup of the cheese. Repeat this layer twice. Top with the last two lasagna noodles (4 tortillas), enchilada 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 garnish with chopped cilantro. 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. Servings Per Recipe: 6 5-Way Lasagna (Cincinnati Lasagna) "Based on the Cincinnati Chili. I got this recipe from our local newspaper, "The Daily Press," in Newport News, VA." Ingredients | |
| 1 teaspoon | vegetable oil |
| 1 lb | ground beef,, ( 93% lean recommended) |
| 1 cup | onions, 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) cans | red kidney beans, rinsed and drained |
| 2 cups | cheddar cheese, sharp, shredded |
Directions
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.
Page 2 of 25-Way Lasagna (Cincinnati Lasagna) (cont.)
Directions (cont.)
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.
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