"I was hungry for something different, so I gave my Italian-style lasagna a Mexican accent. It’s packed with tempting seasonings, and the cheese, green onions and ripe olives make an attractive topping." —Sheree S. of Winnipeg, Manitoba

1 pound lean ground beef
1 can (16 oz) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 oz) salsa
2 cups water
2 cups (16 oz) reduced-fat sour cream
1 can (2-1/4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded reduced-fat Mexican-blend cheese 
1/2 cup thinly sliced green onions

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

Place three noodles in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray; 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.

Nutritional Analysis: One serving (1 piece) equals 341 calories, 13 g fat (7 g saturated fat), 49 mg cholesterol, 680 mg sodium, 31 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

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