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Save 40 calories and 4g of total fat, including 2g of sat fat, per serving by preparing with extra-lean ground beef and 1 pkg. (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, adding 1/3 cup, instead of the suggested 1/2 cup, shredded cheese to each layer.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
If you only have 1 (13x9-inch) baking dish and want to free it up for other uses, line the empty dish with foil, with ends of foil extending over sides. Assemble lasagna in prepared dish; cover with additional foil. Freeze until firm. Use foil handles to lift lasagna from dish; rewrap. Freeze up to 2 months. When ready to serve, unwrap lasagna and place in 13x9-inch baking dish sprayed with cooking spray; cover with foil. Thaw overnight in refrigerator, then bake as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a great recipe. I did kick this one up a notch though and added some fresh chopped up jalapenos to the meat mixture. Will definitely make this one again!
I made this recipe for dinner tonight. It was very good. Have some leftover and I am looking forward to finishing it because this kind of dinner gets better the second time around. I like the make-ahead idea for a future dinner party.
Wow. Never thought of this - I make my own awesome four-bean chili. Usually, we will refrigerate any leftovers and eat for a couple of days. You know it is always better then. Could you just imagine using it to make this lasagna? Gonna give it a try!