8 uncooked lasagne noodles
2 (16 oz.) cans pinto beans, slightly drained
1 c. sliced black olives
16 oz. tomato sauce
1/2 c. chopped onion
1 tbsp. chopped fresh parsley
1/2 tsp. oregano
1 garlic clove, minced
1 c. shredded cheese

Cook noodles as directed on package; drain. Preheat oven to 375 degrees. Lightly grease a 2-quart baking dish (12x8 inches). Mash beans with a potato masher. Add olives.

In another bowl combine tomato sauce, onion, oregano, parsley and garlic. Place 1/2 the noodles in the bottom of baking dish. Spread 1/2 the beans over noodles; top with 1/2 the tomato sauce and cheese. Repeat layers ending with cheese. Bake at 375 degrees for 25 minutes. Serves 6.