1. Cook lasagna noodles according to package directions. Drain. 2. Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain. Return to pan 3. Add olives and onion. Cook, stirring occasionally, until vegetables are tender. Add spaghetti sauce and seasonings. Heat through, stirring occasionally; set aside. 4. Preheat oven to 350F. 5. Place 3 noodles in bottom of 13x9 inch baking dish. Spread half the beef mixture over noodles, then half the corn and peas. 6. Repeat layers ending with noodles. 6. Bake lasagne 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly. Let stand 10 minutes before cutting. NOTES : Calories: 598.9 (14.6% from fat) Fat: 9.6g Cholesterol: 50mg Carbohydrate: 86.1g Fiber: 5.2g Sodium: 516mg Recipe by: Cooking Class Posted to EAT-LF Digest by "Lisa Whittington"
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 7 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 23mg||7 %|
|Sodium 9.2mg||0 %|
|Potassium 77.2mg||2 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 18.3g|
|Protein 3.7g||5 %|
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Calories per serving: 96
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