Ingredients
1 pound lean ground beef (90% lean)1 can (16 ounces) fat-free refried beans2 teaspoons dried oregano1 teaspoon ground cumin3/4 teaspoon garlic powder9 uncooked lasagna noodles1 jar (16 ounces) salsa2 cups water2 cups reduced-fat sour cream1 can (2-1/4 ounces) sliced ripe olives, drained1 cup shredded reduced-fat Mexican cheese blend1/2 cup thinly sliced green onions
Preparation
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.
Place three noodles in a 13x9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.
Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.
