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