A Great combination of Italian & Mexican.
I love chili and I love lasagna so this was a nice twist to
combine the two. I easily made this as a double batch and made another tray to
freeze. It’s an awesome dish to pull out of the freezer, microwave, throw on
some Taco Sauce and ready to go!
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Ingredients:
·
1 lb. (450 g) lean ground beef
·
2 cloves garlic, minced
·
1 jar (645 mL) pasta sauce
·
1/4 cup water
·
1 can (19 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 noodle s, cooked
·
1-1/2 cups low-fat cottage cheese
·
2 cups Tex Mex Shredded Cheese
Preparation:
1.
Heat oven to 375°F.
2. Brown meat with garlic in large skillet. Add
next 7 ingredients; stir. Simmer 5 min., stirring occasionally.
3. 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.
4. Bake 1 hour 10 min. or until heated through,
uncovering after 1 hour. Let stand 10 min. before cutting to serve.
Happy Cooking ☺
