2 tbsp. olive oil
4 sm. zucchini, about 6 oz. each, sliced
1 lg. red pepper, cut bite size
1 lg. green pepper, cut bite size
1 lg. onion, coarsely chopped
28 oz. can tomatoes in puree
8 oz. jar med. hot picante sauce
1 beef flavor bouillon envelope
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
16 oz. pkg. lasagna noodles
3 1/2 oz. can sliced black olives, drained
15-19 oz. can garbanzo beans, drained
15 -19 oz. can pinto beans, drained
2 (8 oz.) pkgs. shredded Monterey Jack cheese (4 c.)
8 oz. sour cream

In 12 inch skillet over high heat in hot oil, cook zucchini, peppers and onions until tender and lightly browned, about 10 minutes, stirring occasionally. Spoon half of this vegetable mixture into bowl; reserve. Into vegetables remaining in skillet, stir tomatoes in puree, picante sauce, bouillon, cumin and oregano; heat to boiling, stirring to break up tomatoes. Reduce heat to low; simmer, uncovered 30 minutes or until slightly thickened. Meanwhile prepare lasagna noodles as label directs; drain. Add half of olives to bowl with vegetables and add half to skillet. Also add garbanzo and pinto beans to skillet; stir. Preheat oven to 375 degrees. Assemble lasagna. Reserve 1/2 cup shredded cheese. In 14 x 10 inch roasting pan evenly spoon about 1/2 cup vegetable bean sauce. Arrange 1/3 of noodles over sauce overlapping to fit. Sprinkle 1/3 of remaining cheese over noodles. Spoon about 1/3 vegetable bean sauce over cheese. Repeat layers.