Fiesta Lasagna

9 lasagna noodles, uncooked
2 cans (4-oz. each) diced green chilies
2 cups low-fat cottage cheese
1/2 tsp. ground cumin
1 tsp. chili powder
1 (18-oz.) can tomato sauce
12 oz. lean ground beef, browned and drained
1 (8-oz.) jar picante sauce
1 cup frozen corn, thawed
1 bunch scallions, sliced
2 cups grated low-fat sharp Cheddar cheese, 1/2 cup reserved for the top
1 cup low-fat sour cream or 1 cup plain, low-fat yogurt, reserved for the top
1/3 cup green olives

Prepare lasagna according to package directions; drain. Stir the diced chilies into the cottage cheese.

Preheat oven to 350F.

In a medium bowl, mix cumin, chili powder, tomato sauce and picante sauce. Spread 1/2 to 1 cup of the tomato sauce mixture over the bottom of a 9x13x2-inch baking dish. Place three pieces of lasagna on top of sauce. Spread half of the cottage cheese on the lasagna and sprinkle half each of the ground beef, corn, scallions and Cheddar cheese. Repeat layering, beginning with sauce. Place a layer of lasagna on top. Pour remaining sauce over lasagna.

Cover with aluminum foil and bake for 30 minutes.

Uncover, top with sour cream, Cheddar cheese and olives. Re-cover and continue baking for 15 minutes. Let stand 15 minutes before serving.

NOTE: If you prefer not to cook lasagna, add 1 cup water to tomato sauce and continue as above. When lasagna is assembled, cover and refrigerate at least six hours before baking.

Servings: 8
Source: National Pasta Association