5 Way Lasagna Cincinnati Lasagna Recipe

Ingredients for 5 Way Lasagna Cincinnati Lasagna

• Vegetable Oil
• 1 pound ground beef
• Onion
• 28 ounces (one 28 ounce can) tomato sauce
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• Ground Cloves
• ¼ - ½ teaspoon cayenne pepper (to taste)
• No Boil Lasagna Noodles
• Red Kidney Beans
• Cheddar Cheese

How to Make 5 Way Lasagna Cincinnati Lasagna

1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until hot.
3. Crumble 1 pound of ground beef into the heated pan.
4. Add 1 medium chopped onion and stir frequently until the ground beef is finely crumbled and completely browned (about 5 minutes).
5. Reduce heat to medium. Add 28 ounces (one 28 ounce can) of your favorite tomato sauce, 2 cloves minced garlic, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, ¼ teaspoon ground allspice, and ¼ teaspoon ground cloves.
6. Stir in ¼ - ½ teaspoon cayenne pepper (to taste) and salt to taste.
7. Reduce heat to a simmer and cook, stirring occasionally, for 15 minutes.
8. Spray an 8x9x3 inch glass casserole dish with nonstick cooking spray.
9. Spread about 1 cup of the meat sauce in the bottom of the dish.
10. Layer 2 lasagna noodles over the sauce, followed by 1 cup of meat sauce, 1/3 cup of 15-ounce can of kidney beans (drained and rinsed), and 1/4 cup of shredded cheddar cheese.
11. Repeat layers twice: noodles, meat sauce, beans, cheese.
12. Top with the remaining 2 lasagna noodles, remaining meat sauce, and remaining cheese (about ¾ cup).
13. Spray a piece of aluminum foil with nonstick cooking spray, cover the lasagna tightly, and bake for 50 minutes.
14. Uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
15. Remove from oven and let rest for at least 10 minutes before serving.