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 CheeseRecipe
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 375�F.
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.
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