Mexican Lasagna

Mexican Lasagna

 

Adapted from Mel’s Kitchen Café

 

Prep Time: 15 min / Cook time: 55 min

 

Ingredients

1 ½ lb. ground turkey

1 onion, chopped

2 garlic cloves, minced

6-oz can tomato paste

1 Tbsp chili powder

2 tsp cumin

Dash cayenne pepper

1 tsp dried oregano

24-oz can tomato sauce

14.5-oz can diced tomatoes, drained

15-oz can black beans, drained and rinsed

1 ½ cup frozen corn kernels, thawed

Salt & pepper, to taste

9-12 lasagna noodles (either no-boil, or cook and drain regular noodles)

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup sour cream

8-oz cream cheese

 

Directions

1. Preheat oven to 350 degrees; grease a 9X13-inch pan.

 

2. Brown ground turkey and onion over medium heat in a large skillet until cooked through.  Drain grease. Add garlic, tomato paste, chili powder, cumin, cayenne, oregano, diced tomatoes, tomato sauce, black beans, and corn. Mix well, season with salt and pepper, and heat for about 5 minutes.

 

3. Cover bottom of prepare pan with a thin layer of the sauce mixture.  Layer 3-4 noodles over the sauce, spread 1/3^rd of the sauce mixture over the noodles, and then spread 1/3^rd of the sour cream and cream cheese across the sauce. Top with 1/3^rd of the cheeses. Repeat two more times until all ingredients are used.

 

4. Cover with tin foil, and bake at 350 for 35 minutes. Uncover and bake 10-15 minutes more, until lasagna is bubbly. Let stand 10 minutes before cutting into and serving.

 

Make Ahead Directions

Assemble lasagna up to 12 hours in advance. Let the meat/sauce mixture come to room temperature before assembling. Cover with tin foil and refrigerate. Bake as directed, adding an additional 5-10 minutes.