Dinah Shore’s Tennessee Lasagna: A Southern Comfort Classic

My grandmother, bless her heart, was a Dinah Shore devotee. Every Saturday, without fail, the dulcet tones of “See the U.S.A. in Your Chevrolet” would fill her kitchen, a prelude to an afternoon spent poring over dog-eared cookbooks and swapping recipes with her friends. While she was a fantastic baker, she always said Dinah knew her way around real comfort food. I remember once catching a whiff of something wonderfully savory wafting from her oven, and she winked, “That’s Dinah’s little secret, sweetie. Tennessee Lasagna.” It wasn’t like any lasagna I knew, but one bite, and I was hooked. It was pure, cheesy, Southern goodness, and it immediately became a family favorite.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 10
• Yield: 1 large casserole
• Dietary Type: Not Vegetarian

Ingredients

For the Macaroni Base:

• 1 (16 ounce) package elbow macaroni
• 1/4 cup (2 ounces) butter
• 1 lb (16 ounces) sharp cheddar cheese, cut into cubes, divided
• 1 cup (4 ounces) Parmesan cheese, grated

For the Savory Sauce:

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon oil (vegetable or olive oil)
• 1 small celery rib, chopped
• 1 green bell pepper, cut into strips
• 2 lbs ground chuck
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• 1 dash oregano
• 8 mushrooms, thinly sliced
• 1 dash Worcestershire sauce
• Salt and pepper, to taste
• Red pepper flakes, to taste
• 2 (16 ounce) cans chopped tomatoes
• 1 (8 ounce) can tomato sauce

Equipment Needed

• Large pot for cooking macaroni
• Large skillet or Dutch oven
• Large casserole dish (approximately 9×13 inches)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni: Prepare the elbow macaroni according to package directions until al dente. Drain well.
3. Sauté the aromatics: In a large skillet or Dutch oven, heat the oil over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 5 minutes.
4. Add the vegetables: Add the chopped celery rib and sliced green bell pepper to the skillet. Cook until the vegetables are tender, approximately 5 minutes more. Remove the vegetable mixture from the pan and set aside.
5. Brown the ground beef: Add the ground chuck to the same skillet and brown well over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
6. Season the beef: Season the browned beef with salt, pepper, chili powder, cumin, a dash of oregano, and a dash of Worcestershire sauce.
7. Add the mushrooms and vegetables: Add the sliced mushrooms and the reserved onion, garlic, celery, and green pepper mixture back to the skillet. Stir to combine.
8. Simmer the sauce: Pour in the chopped tomatoes and tomato sauce. Sprinkle with red pepper flakes to taste (adjust to your spice preference). Bring the sauce to a simmer, then reduce the heat to low and simmer gently for 1 hour, or until the sauce has thickened and the flavors have melded together. Stir occasionally to prevent sticking.
9. Assemble the lasagna: In a large casserole dish, create the first layer with half of the cooked macaroni. Dot the macaroni with half of the butter.
10. Cheese layer: Add half of the cheddar cheese cubes over the macaroni and butter. Sprinkle with some red pepper flakes (optional).
11. Sauce layer: Spread half of the prepared meat sauce evenly over the cheese and macaroni.
12. Repeat the layers: Add the remaining cooked macaroni over the sauce. Dot with the remaining butter.
13. More Cheese: Add the remaining cheddar cheese cubes over the macaroni and butter.
14. Final sauce layer: Finish with the remaining meat sauce, spreading it evenly over the cheese and macaroni.
15. Parmesan topping: Sprinkle the top of the lasagna with the grated Parmesan cheese.
16. Bake the lasagna: Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly, and the dish is thoroughly heated through. The internal temperature should reach 165°F (74°C).
17. Rest and serve: Let the lasagna rest for 10-15 minutes before serving. This allows the cheese to set slightly and makes it easier to slice.

Expert Tips & Tricks

• Cheese Choice: While sharp cheddar is traditional, feel free to experiment with other cheeses. A blend of cheddar and Monterey Jack would add a creamy texture.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder flavor, omit them entirely.
• Make-Ahead Tip: The sauce can be made a day or two in advance and stored in the refrigerator. This allows the flavors to develop even further.
• Preventing Sticking: To prevent the lasagna from sticking to the bottom of the dish, you can lightly grease the casserole dish before assembling.
• Sauce Consistency: If the sauce becomes too thick during simmering, add a little water or beef broth to thin it out.
• Macaroni Doneness: Ensure the macaroni is cooked al dente (slightly firm to the bite). It will continue to cook in the oven.

Serving & Storage Suggestions

Serve the Tennessee Lasagna hot, straight from the oven. It’s delicious on its own, but you can also serve it with a simple side salad or some crusty bread for dipping into the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through.

For longer storage, you can freeze the lasagna for up to 2-3 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	699 kcal	N/A
Calories from Fat	364 g	52%
Total Fat	40.5 g	62%
Saturated Fat	20.8 g	103%
Cholesterol	131.3 mg	43%
Sodium	662.3 mg	27%
Total Carbohydrate	44.3 g	14%
Dietary Fiber	3.6 g	14%
Sugars	6.1 g	24%
Protein	39.1 g	78%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free elbow macaroni.
• Vegetarian Option: Substitute the ground chuck with a plant-based ground meat alternative or a mixture of lentils and diced vegetables.
• Spicier Sauce: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for extra heat.
• Different Cheese: Try using a blend of cheddar and Colby Jack cheese for a slightly milder flavor.
• Italian Twist: Add a teaspoon of Italian seasoning to the sauce for a more traditional lasagna flavor.

FAQs (Frequently Asked Questions)

Q: Can I assemble the lasagna ahead of time?
A: Absolutely! Assembling the lasagna a day in advance actually helps the flavors meld together even more. Just cover it tightly and store it in the refrigerator until you’re ready to bake it. You might need to add a few extra minutes to the baking time since it will be starting from cold.

Q: Can I use a different type of ground meat?
A: Yes, you can substitute ground beef with ground turkey or ground chicken for a leaner option. The cooking time will remain the same.

Q: What if I don’t have chopped tomatoes?
A: If you don’t have chopped tomatoes on hand, you can use crushed tomatoes instead. The texture will be slightly different, but the flavor will still be delicious.

Q: Can I freeze the leftover lasagna?
A: Yes, you can freeze leftover lasagna. Cut it into individual portions, wrap each portion tightly in plastic wrap, and then place them in a freezer-safe container. It will keep well for up to 2-3 months.

Q: How do I know when the lasagna is done?
A: The lasagna is done when the cheese is melted and bubbly, and the sauce is heated through. You can also insert a knife into the center of the lasagna; if it comes out hot, the lasagna is ready. The internal temperature should reach 165°F (74°C).

Final Thoughts

Dinah Shore’s Tennessee Lasagna is more than just a recipe; it’s a warm hug on a plate, a taste of Southern comfort that brings back fond memories. This unique take on a classic dish is sure to become a new favorite in your household. Don’t be afraid to experiment with the variations and make it your own. I encourage you to try this recipe and share your experiences, and maybe even pair it with a sweet tea for the full Southern experience!