Mexican Lasagna1 pound extra-lean ground beef1 (16 ounce) can non fat refried beans 2 teaspoons dried oregano 1 teaspoon ground cumin 3/4 teaspoon garlic powder 12 dry lasagna noodles* 2 1/2 cups water 2 1/2 cups salsa 2 cups low-fat sour cream 3/4 cup chopped green onions 1 (2 ounce) can sliced black olives 1 cup shredded Pepper Jack cheese *If using no-boil noodles, do not cover dish with foil to allow water to boil off. In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all. In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. To Freeze: Freeze in oven ready container. To Reheat: Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender. *If using no-bake noodles, do not cover dish with foil to allow water to boil off. |