Make-Ahead Chili & Cheese Lasagna

Ingredients

• 15.5 oz black beans rinsed canned
• 8 oz four cheese shredded with a touch of philadelphia mexican style kraft
• 1 Tbsp chili powder 
• 9  lasagna noodles cooked
• 1.5 cups knudsen milkfat cottage cheese 2% low fat
• 2 cloves garlic minced
• 1  bell pepper green finely chopped
• 2 tsp ground cumin 
• 1 lb ground beef lean
• 24 oz classico family favorites pasta sauce traditional
• 0.8 cup taco bellâ® & chunky salsa thick
• 0.3 cup water 

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Brown meat with garlic in large skillet.
2. 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. Cool. Wrap tightly in foil. Freeze up to 2 months. Refrigerate overnight to thaw.
4. Heat oven to 375F. Unwrap lasagna, leaving just top covered with foil.
5. Bake 1 hour 10 min. or until heated through, uncovering after 1 hour.
6. Let stand 10 min. before cutting to serve.