1 lb. ground turkey/beef
2 tsp. olive oil
1/2 c. chopped onions
2 tsp. chili powder
1 tsp. ground cumin
1 jar spaghetti sauce
9 lasagna noodles
1 c. sour cream
1 1/2 c. shredded Monterey Jack
1 can (4 oz.) chopped green chilies

In large skillet, heat oil over medium heat. Add onions, saute until translucent. Add turkey/beef and cook until no longer pink. Drain off any liquid, add chili powder and cumin. Mix well and add spaghetti sauce. Simmer 10 to 15 minutes. Meanwhile, cook lasagna noodles following package directions. Drain and reserve. Spread 1/3 cup meat sauce in the bottom of a deep 4 x 9 inch baking dish. Place 2 noodles on top of sauce, overlapping slightly. Spread noodles with half the sour cream, then sprinkle with 1/3 of the cheese. Repeat layers once more, topping with the chiles. Layer with noodles. Spoon remainder of sauce over noodles and top with cheese. Cover and bake in a preheated 350 degree oven for 25 to 30 minutes. Uncover and bake 10 to 15 minutes longer.