Mexican seasonings and refried beans are added to this lasagna. You don't even have to pre-cook the noodles, so it is faster to prepare than traditional lasagna.
INGREDIENTS (for 6 servings):
- 1 pound lean ground beef
- 1 (16 ounce) can refried beans
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 12 uncooked lasagna noodles
- 2 cups water
- 2 1/2 cups picante sauce
- 2 cups sour cream
- 2 (2 ounce) cans sliced black olives
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.