Ski's Easy Cincinnati Lasagna

READY IN: 1hr 35mins
YIELD: 1 9




  • 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.