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      Chili & Cheese Lasagna
      1 lb lean ground beef
      2 cloves garlic, minced
      24-oz jar pasta sauce
      3/4 cup thick and chunky salsa
      1/4 cup water
      15.5-oz can black beans, rinsed
      1 green pepper, finely chopped
      1 tbs chili powder
      2 tsp ground cumin
      9 lasagna noodles, cooked
      1-1/2 cups cottage cheese
      8-oz pkg Mexican-style four cheeses, shredded
      1 tbs cream cheese
      Brown meat with garlic in large skillet. Add next 7 ingredients. Stir. Simmer 5 min, stirring occasionally.
      Spread 2 cups meat sauce onto bottom of 13×9-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining shredded cheese and cream cheese. Cool. Wrap tightly in foil. Freeze up to 2 months. Refrigerate overnight to thaw.
      Heat oven to 375°F. Unwrap lasagna, leaving just top covered with foil. Bake 1 hour 10 min or until heated through, uncovering after 1 hour. Let stand 10 min. before cutting to serve. Serves 12
      piggy bank

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