Monday, February 24, 2014

D’s Chili and Cheese Lasagne

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!
A Great combination of Italian & Mexican.


·         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


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
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