A Mexican variation of traditional lasagna using tortillas in place of noodles and adding other southwestern ingredients, including cooked or leftover turkey. Serve with mixed green salad.

Turkey Tortilla Lasagna

1 cup low-fat ricotta cheese
3 cups (12 ounce) shredded Monterey Jack cheese
No-stick cooking spray
6 (6-inch) corn tortillas
3 cups salsa
8 ounces thinly sliced Butterball® Thin Sliced Oven Roasted Turkey Breast or 2 cups leftover cooked turkey, shredded
1 (15-ounce) can black beans, rinsed, drained
3 tablespoons chopped fresh cilantro

1. Preheat oven to 450°F (230°C)..
2. Combine the ricotta, 2 cups of the Monterey Jack. Set aside.
3. Coat a loaf pan with cooking spray. Cover bottom of loaf pan with 2 tortillas, overlapping them in the middle.
4. Spread 1 cup of the salsa over tortillas, layer with 1/3 of the slices turkey or shredded leftover turkey. Top with 1/3 of the black beans, 1/3 of the cheese mixture, and 1 tablespoon of the cilantro. Repeat 2 more times starting with tortillas (a total of 3 layers). Top with remaining 1 cup Monterey Jack cheese.
5. Cover lasagna with foil. Bake 12 minutes. Remove foil and bake an additional 8 to 10 minutes or until the cheese is bubbly and lightly browned.
6. Let lasagna stand 5 minutes before serving.

Makes 6 servings.

Tip: For a spicier version, use hot salsa.

Recipe provided courtesy of Butterball, LLC.