- 1 lb ground meat
- 1 16 oz can refried beans
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 12 uncooked lasagna noodles
- 1 cup water
- 2 1/2 cups picanta sauce
- 2 cups sour cream
- 2 2 oz cans sliced black olives
- 1 1/2 cups shredded monterrey jack cheese
- 1/2 cup shredded cheddar cheese
heat oven to 350 degrees
In a large bowl, combine beef, beans, organo, cumin and garlic powder.
Place 4 uncooked noodles in bottom of 9x13 pan. Spread half of beef mixture over noodles. Top with 4 noodles. Spread remaining mixture, and top with remaining noodles.
In a medium bowl, mix water and picanta sauce. Pour evenly over layers. Cover tightly with foil.
Bake 1 1/2 hours in oven or until noodles are tender.
Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Chedder cheese. Bake uncovered until cheese melts, about 10-15 minutes.