1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 40-50 minutes or until thickened.
Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
Spread a fourth of the sauce in a greased 13x9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese.
Bake, uncovered, 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.