Make-Ahead Chili & Cheese Lasagna

• 1 lb. lean ground beef
• 2 cloves garlic, minced
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 3/4 cup TACO BELL Thick & Chunky Salsa
• 1/4 cup water
• 1 can (15.5 oz.) black beans, rinsed
• 1 green pepper, finely chopped
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 9 lasagna noodles, cooked
• 1-1/2 cups BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

1. Brown meat with garlic in large skillet.
2. Add next 7 ingredients; stir.
3. Simmer 5 min., stirring occasionally.
4. 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.
5. Repeat layers twice.
6. Top with remaining shredded cheese.
7. Cool.
8. Wrap tightly in foil.
9. Freeze up to 2 months.
10. Refrigerate overnight to thaw.
11. Heat oven to 375F.
12. Unwrap lasagna, leaving just top covered with foil.
13. Bake 1 hour 10 min.
14. or until heated through, uncovering after 1 hour.
15. Let stand 10 min.
16. before cutting to serve.

lean ground beef, garlic, pasta sauce, taco, water, black beans, green pepper, chili powder, ground cumin, lasagna noodles, s, four cheese

Taken from www.kraftrecipes.com/recipes/make-ahead-chili-cheese-lasagna-133281.aspx (may not work)