I got this recipe from my mom, who clipped it out of the newspaper (I think). But for all you Cincinnati Skyline Chili-lovers out there, this is delicious!
What you'll need:
1 teaspoon vegetable oil
1 pound lean ground beef
1 cup chopped onion
24 oz. tomato sauce (I actually only used 16 oz this time, didn't want the sauce too soupy)
1 Tablespoon minced garlic1 Tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
6-8 no-cook lasagna noodles
1 can (15oz) red kidney beans
2 cups shredded cheddar cheese
*optional cayenne pepper and salt to taste
Directions:
Preheat oven to 375. In large skillet, heat oil on high until just hot. Crumble ground beef into pot.
Peel and coarsely chop onion, adding to pot. Cook, stirring frequently until meat is cooked.
Reduce heat, add tomato sauce and all spices. Reduce heat to simmer until ready to assemble
Rinse and drain beans and set aside until ready to assemble.
To assemble lasagna:
Spray 8x8x3 glass casserole with cooking spray. Spread about 1 cup sauce in the bottom of the pan (just enough to cover the bottom). Top with 2 noodles and another thin layer of meat. Add about 1/2 of the beans and 1/2 cup cheese.
Add 2 more noodles, meat sauce, remaining beans and another sprinkling of cheese.
Finally, top with 2 more noodles, the rest of the meat sauce and cheese.
*Depending on your dish's height, you can add more layers and more noodles, so just split up the ingredients accordingly.
Cover with aluminum foil and bake 50 minutes. Uncover and bake 10 more minutes until cheese is melted.
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