Make-Ahead Chili & Cheese Lasagne

By Cookinkuki

Ingredients

• 1 lb. (450 g) extra-lean ground beef
• 2 cloves garlic, minced
• 1 jar (645 mL) pasta sauce
• 1/4 cup water
• 1 can (19 fl oz/540 mL) black beans, rinsed
• 1 green pepper, finely chopped
• 3/4 cup thick and chunky salsa
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 9 lasagne noodles, cooked
• 1-1/2 cups low-fat cottage cheese
• 2 cups Kraft Tex Mex Shredded Cheese

Preparation

Step 1

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.