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Make Ahead Chili & Cheese Lasagna




Source of Recipe


Bernice


List of Ingredients




Make Ahead Chili & Cheese Lasagna


1 lb (455 g) extra lean ground beef
2 garlic cloves, minced
1 - 22 oz (645 ml) jar pasta sauce
1/4 cup water
1 - 19 fl oz (540 ml) can black beans, rinsed
1 green pepper, finely chopped
3/4 cup thick & chunky salsa
1 tablespoon chili powder
2 teaspoons ground cumin
9 lasagna noodles, cooked
1 1/2 cups low-fat cottage cheese
2 cups Kraft® Tex Mex Shredded Cheese

Recipe




Brown the meat with the garlic in a large skillet.

Add the next 7 ingredients to the skillet with the meat, stirring.

Simmer for 5 minutes, stirring occasionally.

Spread 2 cups of the meat sauce onto the bottom of a 13 x 9 inch baking dish, sprayed with cooking spray.

Cover the sauce with layers of 3 noodles 1/2 cup cottage cheese, 1/2 cup shredded cheese & 2 cups of the remaining meat sauce.

Repeat the layers twice.

Top with the remaining shredded cheese.

Cool the lasagna.

Wrap it tightly with plastic wrap.

Freeze for up to 2 months.

When ready to serve, thaw the lasagna in the refrigerator overnight.

Preheat the oven to 375ºF.

Remove the plastic wrap from the baking dish.

Cover the baking dish with foil wrap.

Bake in the oven for 1 hour, 10 minutes or until the lasagna is heated through, uncovering the baking dish after 1 hour of the baking time.

Let the lasagna stand for 10 minutes before cutting to serve.