11 oz. extra lean ground beef
1 c. sliced zucchini
1 c. chopped onion
1/2 c. chopped red pepper
1/2 c. chopped green pepper
1 (15 oz.) tomato sauce
1 (15 oz.) can pinto beans, drained
1 (8 oz.) jar medium-hot picante sauce
2 tsp. beef flavored bouillon granules
3/4 tsp. ground cumin
3/4 tsp. salt
1/2 tsp. oregano
Nonstick pan spray
6 cooked lasagna noodles
8 oz. Monterey Jack cheese, grated
3/4 c. light sour cream (Knudsen)
10 lg. black olives, sliced

Cook ground meat, zucchini, onion and peppers in large, non-stick skillet until meat is browned and vegetables are tender. Drain excess fat. Add tomato sauce, picante sauce, pinto beans, bouillon granules, cumin, salt and oregano. Simmer, uncovered 10 to 15 minutes, stirring occasionally.

Lightly spray 9x13 inch baking dish. Arrange ingredients in layers as follows: 1/3 meat sauce, 3 lasagne noodles, 1/2 of cheese, 1/3 of meat sauce, all of sour cream and olives, remaining 3 lasagne noodles and remaining meat sauce. Cover loosely with foil and bake at 375 degrees for 30 minutes.