Whenever I want to make this, I usually plan to have the chili a day or two ahead of time. The recipe here makes a pretty big batch, more than what you need. So, we will eat the chili one day, and then a few days later I will make the lasagna. You get two meals out of one kind of. It’s a great way to save time and money. It’s also a nice way to make sure that you don’t waste any of those leftovers! Check out what they are saying about this recipe over at The Recipe Rebel:
“This lasagna is cheesy, meaty, barbecue goodness.”
If you like lasagna, you’re going to love this version.
Ingredients
3lbs grounds beef
1 onion
2 cans red kidney beans
1 can black beans
2 28oz Hunt’s cans diced tomatoes
1 can tomato paste
½ cup brown sugar
1 cup ketchup
1 cup Sweet Baby Ray’s barbecue sauce
1 tbsp Worcestershire sauce
3 tbsp chili powder
1 tsp cumin
2 tsp minced garlic
2 pinches crushed red pepper flake
salt, to taste
12 lasagna noodles
1 cup 1% cottage cheese
½ tsp minced garlic
1½ cups Kraft shredded cheese
Instructions
Brown your ground beef with your onions in a pan.
Add the beef, onions and all your seasonings to the slow cooker and let it cook on low for at least 6-8 hours or on high for 3-4. *NOTE: If you follow the recipe measurements, you will have about double the amount you need for the lasagna. I do this because I like to get two separate meals out of one. Feel free to halve the recipe, or stick the rest in the freezer for a busy day.
Cook your noodles in boiling, salted water until just al dente (they will continue to cook in the oven). Cool them down in cold water so they’re easy to handle.
Puree your cottage cheese with the ½ tsp minced garlic.
Preheat the oven to 350 degrees F.
Lay down a thin layer of sauce in the bottom of a 9×13 pan to keep the noodles from sticking. Lay down 3 noodles. Top with a thin layer of cottage cheese and a layer of chili. Sprinkle with a bit of cheese. Repeat 4 times. Top with remaining cheese.
Cover with tin foil sprayed with non-stick spray. Bake for 1 hour at 350 degrees. Remove tin foil and broil 1-2 minutes until golden brown.
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Quick Tip: Puree your cottage cheese if you don’t like it lumpy.
Thanks again to The Recipe Rebel for this delicious recipe.
