Mexican Lasagne (skinny)

By learen

Ingredients

• 1 lb lean ground beef
• 1 can 16oz fat free refried beans
• 2 t dried oregano
• 1 t ground cumin
• 3/4 t garlic powder
• 9 uncooked lasagna noodles
• 1 jar 16oz salsa
• 2 c water
• 2 c reduced fat sour cream
• 1 can 2.25oz sliced ripe olives drained
• 1 c shredded reduced fat Mexican blend cheese
• 1/2 c thinly sliced green onions

Details

Servings 9
Preparation time 15mins
Cooking time 85mins

Preparation

Step 1

In a nonstick skillet, cook beef over med heat until no longer pink; drain. Add the refried bean, oregano, cumin and garlic powder; heat through.

Place three noodles in a 13x9 baking dish coated with Pam. Cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water and pour over noodles.

Cover and bake at 350 for 60-70 min or until noodles are tender. Spread with sour cream and sprinkle with olives, cheese, and onion.