- March 13, 2016 at 12:40 am #370284mosParticipant
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
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