Healthy Mexican Lasagna

Preperation time
m
Skills level

Serving size
8
Country of origin

Cooking time: 45 m m
Servings: 8

Ingredients

  • 2 bags corn & wheat tortillas (can substitute corn, whole wheat or white flour only) (Eight 6-inch tortillas in a bag)
  • 3 ears fresh corn or 1 ½ cups frozen corn (yellow or white)
  • 2 (1lb.) packages (93% lean) ground turkey
  • 6 scallions, diced light green and white parts only
  • 1 red onion, diced
  • 1 large green pepper, diced (seeded and rinsed)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1-2 bags shredded Mexican or cheddar cheese (low fat)
  • 1 bunch cilantro
  • 1 small container light sour cream
  • 1 jar tomato sauce
  • A good quality extra virgin olive oil
  • Seasonings: chili powder, garlic powder, paprika, taco seasonings, and salt to taste
  • Toppings: Avocado Lime Crema, queso sauce/dip (for a richer& spicier alternative), or salsa verde
  • Garnish: chopped cilantro, scallions, & diced tomatoes
  • Medium-sized baking dish
  • Non-stick cooking spray
  • Avocado Lime Crema:
  • 1 cup nonfat Greek yogurt (or light sour cream)
  • 2 avocados, mashed
  • 1 small lime
  • Pepper, garlic powder, & ground sea salt
  • High-speed blender
Recipe Type:
Course:

This Healthy Mexican Lasagna is so delicious and has layers and layers of flavor. This is a great week night meal that you and your family will love!

Preheat the oven to 350 degrees.

Start by cutting off the kernels from the cob. You may do this inside a bowl with high sides, so that the kernels don’t end up all over the floor.

Set up a medium-sized frying pan and add a drizzle of oil. Cook corn about 8 minutes until slightly charred. Set the corn aside. You will use this for each layer of lasagna.

Next, using a large non-stick frying pan, heat 1 ½ packages of the ground turkey ( freeze the remaining turkey) on medium heat until cooked through.

In the meantime, dice the scallions, red onion, and pepper and chop the cilantro. Toss the diced red onion, scallions (save a little for garnish), and pepper in with the meat. Add seasonings to your taste: chili powder, garlic powder, paprika, taco seasonings and salt. Add 3 tablespoons of chopped cilantro (save some for garnish). Keep the heat on low. Let this heat until the flavors meld together about 8 minutes.

In the meantime, rinse and drain the black beans. Set these aside. You will use these for each layer of the lasagna.

Pour the cheese and sauce into separate bowls. Pour the corn in a bowl and the black beans in a bowl. Now, take the meat mixture off the heat.

Assemble the lasagna.

Spray the baking dish with non-stick cooking spray.

Spray 4 tortillas with the spray on both sides and place them in the pan, slightly overlapping each other so they fit. (you will be making a 4-layer lasagna, using 4 tortillas on each layer – a total of 16 tortillas.)

Spread the sauce with the back of a spoon evenly onto the tortillas, you only want a very light layer of this. Then add a good sprinkling of the meat mixture, you can go heavy with the meat. Add a sprinkling of black beans, corn, and cheese. If you prefer to do this recipe more low-fat, use fat free cheese and go very light on the cheese. Repeat this until you get to the top layer.

Add sauce to the 4 tortillas on the top layer, a little chopped cilantro and some more cheese. Spray the foil with non-stick cooking spray and place over the top of the lasagna. Bake for 30 minutes. Then bake uncovered for 10 additional minutes.

While it’s baking you can make the Avocado Lime Crema. You may use sour cream or nonfat yogurt. Since this is a healthy lasagna, I chose the nonfat yogurt.

In a high-speed blender, add 1 cup yogurt, 2 avocados, and seasonings. Blend until smooth, and chill until the lasagna is ready.

Serve lasagna with a dollop of Avocado Lime Crema or just sour cream, a pinch of cilantro, scallions, and diced tomatoes. Top with a little salsa verde. This is very delicious. Will store nicely in the refrigerator for 2 days. Reheat lasagna slices individually in the microwave.