This was really good! Two of my three kids liked it also. So it's a keeper!

Mexican Lasagna

1 lb. lean ground round
16 oz. can fat-free refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic power (I used 2 cloves, minced)
9 uncooked lasagna noodles (whole wheat)
16 oz. salsa
2 c. water
16 oz. reduced-fat sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
4 oz. shredded 2% sharp cheddar cheese
1/2 c. thinly sliced green onion

In a nonstick skillet, cook beef (and garlic if using fresh) over medium heat until no longer pink; drain. Add the refried beans, oregano, and garlic powder (if NOT using fresh); heat through.

Place three noodles in a 9 x 13 pan sprayed with oil; 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.

YIELD: 9 servings
1 serving = 7 WW points