Two Bean Lasagna

• 2 Tbsp. salad oil
• 4 small zucchini, sliced
• 1 red pepper, in bite size pieces
• 1 green pepper, in bite size pieces
• 1 large onion, coarsely chopped
• 1 (28 oz.) can tomatoes in puree
• 1 (8 oz.) jar medium-hot picante sauce
• 1 beef bouillon cube
• 1 tsp. cumin
• 1/2 tsp. dried oregano
• 1 (16 oz.) box lasagna noodles
• 1 (3 1/2 oz.) can pitted olives, drained
• 1 (15 or 19 oz.) can garbanzo beans
• 1 (15 to 19 oz.) can pinto beans
• 2 (8 oz.) pkg. Monterey Jack cheese, shredded
• 1 (8 oz.) container sour cream

1. In a 12-inch skillet over high heat, cook zucchini, peppers and onion until tender and lightly
2. browned (10 minutes).
3. Spoon 1/2 mix into a bowl and reserve.
4. Into vegetables in skillet, stir tomatoes in puree, picante sauce, bouillon, cumin and oregano. Heat to boiling, stirring to break up tomatoes.
5. Reduce heat to low, simmer, uncovered, 30 minutes, until slightly thickened.

salad oil, zucchini, red pepper, green pepper, onion, tomatoes, picante sauce, cumin, oregano, lasagna noodles, olives, garbanzo beans, pinto beans, cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=209933 (may not work)