For the chili:
3lbs grounds beef
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
For the lasagna
12 lasagna noodles
1 cup 1% cottage cheese
½ tsp minced garlic
1½ cups Kraft shredded cheese
For the chili
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.
For the lasagna:
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