Mexican Lasagna

[vegelady]

     Ingredients:

     2 packages (9 oz. each) Worthington Diced Chik  
     1 can (16 oz.) fat-free refried beans  
     2 teaspoons ground oregano  
     1 teaspoon ground cumin  
     3/4 teaspoon garlic powder  
     1/2 cup water  
     12 uncooked lasagna noodles  
     2 1/2 cups hot water  
     2 1/2 cups chunky picante sauce  
     2 cups fat-free sour cream  
     3/4 cup sliced green onions  
     1 can (2 oz.) sliced black olives  
     1/2 cup Monterey Jack cheese, shredded  
     1/2 cup fat-free Cheddar cheese, shredded  



     Directions:

     1. Chop or crumble WORTHINGTON DICED CHIK into small bits.
        Combine chopped patties, beans, spices and 1/2 cup water.

     2. Spray 9 x 13 x 2-inch baking dish with non-stick cooking spray. Place 4 uncooked lasagna noodles in bottom of baking dish.
        Spread 1/2 of prepared mixture from above over noodles. Repeat ending with noodles on top.

     3. Pour hot water and picante sauce over noodles and cover with aluminum foil. Bake at 350° F for 1 1/2 hours.

     4. Combine sour cream and green onions. Spread over top of casserole.
        Sprinkle with cheeses and top with olives. Return uncovered to oven until cheese is melted (5-10 minutes).