Mexican Style Lasagna
A layered, taco-inspired casserole with seasoned turkey, three cheeses, salsa, tortillas, and fresh cilantro.
Servings: 12 people
Ingredients
- 1 pound lean ground turkey
- 12 ounces salsa (jar, no sugar added)
- 1 cup cottage cheese (low-fat)
- 1 cup mozzarella cheese (part-skim)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro (fresh) plus more for garnishing
- 4 whole whole-grain tortillas cut into 2-inch strips (see tortilla recipe)
- 1 cup cheddar cheese (reduced-fat), shredded
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium skillet over medium heat, cook the ground turkey, breaking it up, until no pink remains, about 6–8 minutes.
- Drain any excess fat from the skillet, then stir the salsa into the cooked turkey until combined; remove from heat.
- In a medium bowl, combine the cottage cheese, mozzarella, cumin, chili powder, salt, black pepper, and 1/4 cup chopped cilantro; mix until uniform.
- Spread half of the meat mixture in the bottom of a 9 x 13-inch casserole dish.
- Spoon half of the cheese mixture over the meat, then layer half of the tortilla strips to cover the surface.
- Repeat with the remaining meat, cheese mixture, and tortilla strips, finishing with the remaining shredded cheddar on top.
- Cover loosely with foil and bake for 30 minutes, until the casserole is heated through and the cheese is melted.
- Remove the foil and bake an additional 5 minutes to lightly brown the top, then let the casserole rest 5–10 minutes before serving.
- Garnish with additional chopped cilantro and serve.
Equipment
- Skillet
- Mixing Bowl
- 9 x 13-inch casserole dish
- Spatula
- Aluminum Foil
Notes
- Use a fat separator or paper towels to remove excess fat after browning the turkey.
- Cut tortillas into 2-inch strips for even layering.
- Let the casserole rest to set before slicing.