Mexican Style Lasagna
A lighter twist on classic lasagna layered with turkey, salsa, cheeses, and tortillas for an easy weeknight crowd-pleaser.
Equipment
- 9 x 13-inch casserole dish
- Skillet
- Mixing Bowl
- Spatula or spoon
- Measuring cups and spoons
- Foil
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, shredded or small pieces
- 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, chopped, plus more for garnishing
- 4 whole whole-grain tortillas cut into 2-inch strips
- 1 cup cheddar cheese shredded, reduced-fat
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium skillet over medium heat, cook the ground turkey until no pink remains, breaking it up as it cooks; drain any excess fat.
- Stir the salsa into the cooked turkey until evenly combined; set the meat mixture aside.
- In a medium bowl, mix the cottage cheese, shredded mozzarella, cumin, chili powder, salt, black pepper, and chopped cilantro until well combined.
- Spread one-third of the turkey-salsa mixture in the bottom of a 9 x 13-inch casserole dish.
- Top with one-third of the cottage cheese and mozzarella mixture, then a layer of tortilla strips to cover the cheese.
- Repeat the layers with the remaining turkey mixture, cheese mixture, and tortilla strips so you have two layers total.
- Sprinkle the shredded reduced-fat cheddar evenly over the top.
- Cover loosely with foil and bake for 30 minutes, then remove the foil and bake an additional 5 minutes, until the casserole is heated through and cheese is melted and lightly bubbly.
- Let the lasagna rest 5–10 minutes, garnish with additional chopped cilantro, then cut and serve.
Notes
- Use a low-sodium salsa if you prefer less salt.
- Drain cooked turkey well to avoid a watery casserole.
- Allow resting time so slices hold together when serving.