1 lb. lean ground beef
1 (16 oz.) can refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 uncooked lasagna noodles
2 1/2 c. water
2 1/2 c. picante sauce or salsa
2 c. (16 oz.) sour cream
3/4 c. green onions, sliced
1 (2.2 oz.) can sliced black olives, drained
1 c. (4 oz.) shredded Monterey Jack cheese

Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in the bottom of a 13 x 9 x 2 inch baking pan. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and picante sauce. Pour over all. Cover tightly with foil; bake at 350 degrees for 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes. Yield: 12 servings.

This lasagna is quick and easy to prepare, and leaves me plenty of time to feed our horses, goats and other animals while it's in the oven.