Recipe: Tennessee Lasagna from Someone's in the Kitchen with Dinah!

Tennessee Lasagna
Source: Someone's in the Kitchen With Dinah by Dinah Shore.

It's an economical dish, and my usual practice is to make two and put one in the freezer. Then whenever guests drop in unexpectedly, as they say in the commercials, I pop the frozen one in the oven. What's more, Tennessee Lasagna reheats well, and it's good the second day. Reassemble it in a smaller casserole, sprinkle more cheese over the top, add tomato juice if you need it, and reheat slowly and thoroughly.I've hardly ever had a more accommodating dish.

Cook one 1-pound package of elbow macaroni in salted water until just done.

1 pound of sharp Cheddar cheese,cut in cubes
Parmesan or Cheddar cheese, grated

Sauce:
2 pounds ground meat (ground chuck or 1 pound ground chuck and 1 pound hot Italian sausage, if you like)
1 small bunch of celery, coarsely cut
2 cloves of garlic, chopped fine
1 medium onion, chopped coarsely
1 green pepper, cut in broad strips
6 to 8 whole mushrooms, sliced thin
4 cups tomatoes (2 cans - 16-ounce each)
1 (8-ounce) can tomato sauce
Dash of Worcestershire sauce
Pinch of oregano
1 teaspoon chili powder
Red pepper flakes
1/4 teaspoon cumin

Brown onions and garlic in oil, then add celery and green pepper. Cook until a little soft. Remove from pan. Add ground meat to oil and brown well. After meat is browned, add salt, pepper, chili powder, cumin, Worcestershire sauce, oregano (easy on this), mushrooms, onions, garlic, celery and green pepper. Sprinkle with red pepper flakes. Add tomatoes and tomato sauce. Allow to cook slowly for one hour until sauce blends.

Assemble by putting a layer of macaroni in casserole-dot with butter, add cheese cubes and then a layer of the sauce. Sprinkle with red pepper flakes. Then another layer of macaroni, butter and cheese cubes, etc., finishing with a layer of sauce.

Top with grated Parmesan or Cheddar cheese. Bake in a 350F oven for 30 minutes until cheese is melted inside and dish is thoroughly heated. This can be prepared ahead and reheated 30 minutes before serving. This is good the next day too. Just reassemble what you have left over in a smaller casserole, add a little tomato juice if it seems dry, grate cheese over top and heat through thoroughly.

Serve with crusty French bread.

Servings: 10 to 12

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Editor's Note:
Thanks Jeanne!!