9 pieces Lasagne, uncooked
2 4-ounce cans diced green chilies
2 cups low-fat cottage cheese
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 18-ounce can tomato sauce
12 ounces lean ground beef, browned and drained
1 8-ounce jar picante sauce
1 cup frozen corn, thawed
1 bunch scallions, sliced
2 cups low-fat sharp Cheddar cheese, grated (1/2 cup reserved for the top)
1 cup low-fat sour cream
1 cup plain low-fat yogurt, reserved for the top
1/3 cup green olives
Prepare lasagne according to package directions; drain. Stir the diced chilies into the cottage cheese.
Preheat oven to 350ÂºF. In a medium bowl, mix cumin, chili powder, tomato sauce and picante sauce. Spread 1/2 to 1 cup of the tomato sauce mixture over the bottom of a 9 Ã— 13 Ã— 2-inch baking dish. Place three pieces of lasagne on top of sauce. Spread half of the cottage cheese on the lasagne and sprinkle half each of the ground beef, corn, scallions and Cheddar cheese. Repeat layering, beginning with sauce. Place a layer of lasagne on top. Pour remaining sauce over lasagne. Cover with aluminum foil and bake for 30 minutes. Uncover, top with sour cream, Cheddar cheese and olives. Re-cover and continue baking for 15 minutes. Let stand 15 minutes before serving.
Notes: If you prefer not to cook lasagne, add 1 cup water to tomato sauce and continue as above. When lasagne is assembled, cover and refrigerate at least six hours before baking.