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Turkey Tortilla Lasagna

No recipe image available.A Mexican variation of traditional lasagna using corn tortillas in place of the noodles, along with other typical southwestern ingredients, and cooked or leftover turkey.

Recipe Ingredients:

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, drained and rinsed
3 tablespoons chopped fresh cilantro

Cooking Directions:

  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 to 10 minutes before serving.

Makes 6 servings.

Tip: For a spicier version, use hot salsa.

Recipe provided courtesy of Butterball, LLC.