Ingredients
12 uncooked lasagna noodles1-1/2 pounds ground beef1 medium onion, chopped1 medium green pepper, chopped2 to 3 jalapeno peppers, seeded and chopped1 to 2 tablespoons chili powder1 garlic clove, minced1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup frozen corn1 can (8 ounces) tomato sauce3 tablespoons tomato paste1 can (2-1/4 ounces) sliced ripe olives, drained4 cups shredded cheddar cheese
Preparation
Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through.
Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
