Recipe by sastrezeski
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.
- 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 See How It's Made
- 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.