Fajita Lasagna

1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed

1 med onion sliced

1 pound lean ground beef

1 can (29 ounces) tomato sauce and 1 15oz can tomato sauce 

1 envelope (1.4 ounces) fajita seasoning mix

12 no-boil lasagna noodles

3 cups shredded Colby-Monterey Jack cheese

1 can (2 1/4 ounces) sliced ripe olives, drained

Guacamole, if desired

salsa, if desired

Sour cream, if desired

Lettuce if desired

1.Heat oven to 375ºF. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Drain thawed bell pepper mixture on several layers of paper towels; set aside.

2 Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in both cans tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce top with onions; sprinkle with 1 cup of the cheese.

3 Arrange 4 noodles crosswise, slightly overlapping, on cheese. Spread about 1 1/2-2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping, on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.

4 Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30-45 minutes or until hot and bubbly and noodles are soft. Let stand 15 minutes before cutting. Serve with guacamole, salsa,lettuce and sour cream.

* We really liked this in the family I think that it could a little more Fajita Seasoning so I would use 1 1/2 packets next time but it was really good and super simple to put together. I will for sure make this again and also I think that it would be really good using chicken. I give it a 4 1/2