1 lb. lean ground turkey
1 (15 oz.) can fat-free refried beans
2 tsp. ground oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
9 uncooked lasagna noodles (Barilla)
1 (15 oz.) jar salsa (your favorite)
2 cups water
1 (16 oz.) tub reduced-fat dairy sour cream
2 1/4 oz. can sliced ripe olives, drained
1 (8 oz.) pkg. reduced-fat Mexican "fiesta" cheese, for sprinkling
1/2 cup thinly-sliced green onions

In skillet, cook turkey over medium heat, drain. Add refried beans, oregano, cumin and garlic powder. Heat through.

Place 3 noodles in 13x9-inch baking dish coated with non-stick cooking spray (Pam). Cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water and pour over the noodles.

Cover and bake at 350°F for 60 to 70 minutes until noodles are tender.

Spread with dairy sour cream, sprinkle with olives, cheese and onions. Serve.

Makes 9 servings.

Submitted by: Chris S.