16 oz Skinner®® Lasagna
1 lb lean ground beef
1 1/2 cups chopped green onion
1 3/4 cups stewed tomatoes
1 cup tomato sauce
1 cup taco sauce
4 Tbsps ripe olives, chopped
1 each garlic clove, minced
1 tsp chili powder
1 can refried beans
4 cups Monterrey Jack cheese, shredded

Cooking Directions:

1. Cook pasta according to package directions; drain.

2. Lay flat on foil to cool.

3. Heat oven to 375°F.

4. In large skillet, brown meat. Add onion, stewed tomatoes, tomato sauce, taco sauce, olives, garlic and chili powder; simmer 5 minutes.

5. Spread 1/2 cup meat sauce on bottom of 13 x 9 x 2-inch baking dish.

6. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.

7. Spread one-third beans, 1-1/4 cups meat sauce and one-fourth cheese over pasta.

8. Repeat layers twice.

9. Cover with pasta, remaining sauce and cheese.

10. Cover and bake 30 minutes; let stand 10 minutes before cutting.