1/2 (8 oz.) pkg. extra wide lasagna
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green bell pepper
2 (12 oz.) jars (2 1/2 c.) salsa
1 (7 oz.) can whole kernel corn, drained
1 tsp. chili powder
1 c. (8 oz.) Ricotta cheese or cream-style cottage cheese
2 c. shredded Cheddar cheese
1 (2 1/2 oz.) can sliced ripe olives, drained
sour cream

Heat oven to 375°F. Prepare lasagna noodles as directed. In skillet, brown beef, onion and green pepper; drain. Return beef mixture to skillet. Add corn, salsa and chili powder. In 9 x 13-inch baking dish, layer 1/3 of meat sauce, 1/2 of lasagna, half the Ricotta cheese and 1 cup Cheddar cheese. Repeat layers, ending with sauce. Sprinkle with olives and remaining sauce. Cover with foil.

Bake 30 minutes. Let stand for 10 minutes before serving. Serve with sour cream.