Make-Ahead Chili & Cheese Lasagna

• 1 lb. (450 g) extra-lean ground beef
• 2 cloves garlic, minced
• 1 jar (650 mL) Classico di Napoli Tomato & Basil 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 lasagna noodles, cooked
• 1-1/2 cups low fat cottage cheese
• 2 cups Cracker Barrel Shredded Tex Mex Cheese

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 plastic wrap.
9. Freeze up to 2 months.
10. Refrigerate overnight to thaw.
11. Heat oven to 375F.
12. Remove plastic wrap from baking dish; cover 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.

extralean ground beef, garlic, pasta sauce, water, green pepper, chunky salsa, chili powder, ground cumin, lasagna noodles, cottage cheese, cheese

Taken from www.kraftrecipes.com/recipes/make-ahead-chili-cheese-lasagna-130903.aspx (may not work)