8 oz. (about 9 pieces) rippled edge lasagna
3/4 lb. lean ground beef
1/4 c. chopped onion
1/4 c. chopped green pepper
2 3/4 c. (16 oz.) jar mild or hot taco sauce
1/2 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1/4 to 1/2 tsp. chili powder
2 c. chopped lettuce
1 c. chopped tomato
3 c. (12 oz.) shredded Cheddar cheese

Cook lasagna according to package directions for 10 minutes; drain. Separate lasagna and lay flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.

Brown beef, onion and green pepper in 10 inch non-stick skillet; drain off excess fat. Stir in taco sauce, water, salt, pepper, basil and chili powder; simmer 5 minutes.

Pour 1/2 cup meat sauce on bottom of 13x9x2 inch baking pan; arrange 3 pieces of lasagna lengthwise over meat sauce. Pour 1 cup sauce over noodles; sprinkle 1 cup lettuce, 1/2 cup tomato and 1 cup cheese in layers over sauce. Repeat layer of lasagna, 1 cup meat sauce, 1 cup lettuce, 1/2 cup tomato, 1 cup cheese.