Wow! This recipe has been a great hit over at Kraft Recipes! It has received plenty of five star reviews from readers, and I’m not surprised. Let’s have a look at what people have said about it:
This was absolutely a 5-star recipe. It was scrumptious. I am Italian and have been making regular lasagna for years. This has a special Mexican flavor to it and makes it an entirely different lasagna dish. It was absolutely wonderful. I’m so glad I made it. My daughter and her family all loved it as well. I made a double batch and we ate it for two dinners and one lunch. We looked forward to eating it all three days.
I couldn’t wait, so this was not “make-ahead” for me! This was REALLY good. I did do a couple things differently. I added a cup of water to the meat sauce so I didn’t have to cook the noodles beforehand. Also, I am a cheese-a-holic, so I used two bags of cheese. You really can’t have too much cheese. :). But with that being said, the recipe was delicious, and I will definitely make it again!
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Preheat oven to 375 degrees. Spray a 13×9-inch baking dish with cooking spray.
Brown meat with garlic in large skillet. Add next 7 ingredients; stir. Simmer for about 5 minutes, stirring occasionally.
Spread 2 cups meat sauce onto bottom of the baking dish; 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. (IF MAKING THIS AHEAD: Cool. Wrap tightly in foil. Freeze up to 2 months. Refrigerate overnight to thaw.)
Top covered with foil, bake 1 hour 10 minutes or until heated through, uncovering after 1 hour. Let stand 10 minutes before cutting to serve.
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Quick Tip: You can prepare and freeze this up to 2 months before baking.
Thanks to Kraft for this delicious dinner mash-up everyone will rave about!