9 lasagna noodles
1 small onion — chopped
1 1/2 pounds Ground Beef, 7% fat
16 ounces spaghetti sauce, Classico Sun Dried Tomato
dash pepper dash dried oregano dash italian seasoning 1 1/4 cups frozen corn — thawed
1 1/4 cups frozen peas — thawed
2 cups shredded nonfat mozzarella cheese
1. Cook lasagna noodles according to package directions. Drain.
2. Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain. Return to pan
3. Add olives and onion. Cook, stirring occasionally, until vegetables are tender. Add spaghetti sauce and seasonings. Heat through, stirring occasionally; set aside.
4. Preheat oven to 350?F.
5. Place 3 noodles in bottom of 13×9 inch baking dish. Spread half the beef mixture over noodles, then half the corn and peas.
6. Repeat layers ending with noodles.
6. Bake lasagne 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly. Let stand 10 minutes before cutting.