|Lean ground beef/Chicken||1 Pound|
|Canned refried beans||32 Ounce (Two 16 Ounce Cans)|
|Garlic powder||1 Teaspoon|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Mild salsa||2 Cup (32 tbs)|
|Light sour cream||2 Cup (32 tbs)|
|Chopped green onions||3⁄4 Cup (12 tbs)|
|Sliced olives||4 Ounce|
Brown the ground beef in a skillet, stirring until crumbly; drain.
Combine the beef, beans, oregano, cumin and garlic powder in a large bowl and mix well.
Line a 9xl3 inch baking dish with uncooked lasagna noodles, 4 across and 1 at the end.
Spread half the ground beef mixture over the noodles.
Sprinkle with half the cheese.
Repeat the layers, ending with lasagna noodles.
Combine the water and salsa in a small bowl and mix well.
Spoon the salsa mixture over the final noodle layer.
Cover the dish tightly with foil.
Bake at 350 degrees for 1 1/2 hours.
Combine the sour cream, green onions and olives in a bowl and mix well.
Spread the sour cream mixture over the hot lasagna.
Return to the oven and bake, uncovered, for 5 minutes longer.
Let stand 15 minutes before serving.
Garnish with tomatoes and hot sauce if desired.