Make-Ahead Chili & Cheese Lasagna

Time Prep: 30 minutes

Total: 1 hour 40 minutes

Servings Total: 12 servings

What You Need:

1lb. lean ground beef

2 cloves garlic, minced

1 jar (24 oz.) spaghetti sauce

¼ cup water

1 can (15 oz.) black beans, rinsed

1 green pepper, finely chopped

¾ cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 Tbsp. chili powder

2 tsp. ground cumin

9 lasagna noodles, cooked

1-1/2cups BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1 package (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA


Make It:

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 13x9-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. Cool. Wrap tightly in plastic wrap. Freeze up to 2 months. Refrigerate overnight to thaw.

HEAT oven to 375°F. Remove plastic wrap from baking dish; cover with foil. Bake 1 hour 10 min. or until heated through, uncovering after 1 hour. Let stand 10 min. before cutting to serve.



Lean ground beef