Served as main course. Non-vegetarian dish.

9 Pieces Lasagne, uncooked

8 oz Canned diced Green Chilies

2 cup Low-fat Cottage Cheese

1/2 teaspoon Ground Cumin

1 teaspoon Chili powder

18 oz Tomato Sauce

12 oz Lean ground Beef, browned and drained

8 oz Picante Sauce

1 cup Frozen Corn, thawed

1 bunch Scallions, sliced

2 cup Grated Cheddar Cheese, sharp, low-fat

1 cup Low-fat Sour Cream Or 1 cup Plain, low-fat Yogurt

1/3 cup Green Olives

Prepare lasagne according to package directions; drain. Stir the diced chilies into the cottage cheese. Preheat oven to 350 degrees F. In a medium bowl, mix cumin, chili powder, tomato sauce and picante sauce. Spread 1/2 to 1 cup of the tomato sauce mixture over the bottom of a 9 x 13 x 2 inch baking dish. Place three pieces of lasagne on top of sauce. Spread half of the cottage cheese on the lasagne and sprinkle half each of the ground beef, corn, scallions and Cheddar cheese. Repeat layering, beginning with sauce. Place a layer of lasagne on top. Pour remaining sauce over lasagne. Cover with aluminum foil and bake for 30 minutes. Uncover, top with sour cream, Cheddar cheese and olives. Re-cover and continue baking for 15 minutes. Let stand 15 minutes before serving.

Serves: 8

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