Thursday, April 30, 2015

Tex Mex Lasagna (omac)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins


  • 1 lb ground turkey (you can use ground beef)
  • 1 (16 ounce) can refried black beans
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1 jalapeno pepper, seeded and chopped
  • 1 (1 1/4 ounce) packet taco seasoning, envelope
  • 1 (15 ounce) can tomato sauce, divided
  • 2 1/2 cups salsa
  • 12 no-boil lasagna noodles
  • 1 1/2 cups shredded reduced-fat mexican cheese blend
  • 1 1/2 cups shredded reduced-fat cheddar cheese
  • 1 cup nonfat sour cream
  • 1 medium ripe avocado, peeled and cubed
  • 4 green onions, thinly sliced


  • 1 in a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
  • 2 combine salsa and remaining tomato sauce. spread 1/4 cup into a 13x9x2-inch baking dish coated with cooking spray. layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup monterey jack cheese and 1/2 cup cheddar cheese. repeat layers. top with the remaining noodles, salsa mixture and cheeses.
  • 3 cover and bake at 350°f for 45-50 minutes or until edges are bubbly and cheese is melted. let stand for 10 minutes before cutting. serve with sour cream, avocado and onions.
  • 4 i like to buy disposable loaf pans and make about 4 lasagnas out of this recipe. i like to cover them with foil, and place in a seal a meal bag (or freezer bag). the no-cook noodles fit perfectly in the loaf pans!

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