Instructions: Rinse and sort through beans. Cover with water and soak overnight. Drain beans and put into a nonstick soup pot. Cover with fresh water. Add 2 quarts more water and cook for 2 hours. Drain beans and return to pot. Add steak, onion, green pepper, tomatoes, tomato sauce, catsup, water, jalapenos, Worcestershire sauce, brown sugar, cumin, and cayenne. Cook, covered, over medium heat for 1 1/2 hours. Remove meat and shred. Set aside. Season chili with salt to taste and continue to cook until chili is quite thick, about 30 minutes more. Preheat oven to 350 degrees F. Meanwhile, bring water to a boil, add noodles, and cook until al dente. Plunge into cold water and drain as used.

Spray a lasagna pan with vegetable spray and place a layer of lasagna noodles on the bottom. Spread with half of the shredded meat and then top with about one-third of the chili. Repeat process, starting and ending with noodles. Spread a thin layer of chili over the last noodle layer and then sprinkle top with cheeses. Bake, uncovered, 20 to 30 minutes, or until cheese is browned. Let lasagna sit for at least 10 minutes before serving.

Yield: 12 servings.

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