Friday, December 15, 2017

Mexican Lasagna

Mexican Lasagna
Adapted from Mel’s Kitchen Café
Prep Time: 15 min / Cook time: 55 min
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
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 1/3rd of the sauce mixture over the noodles, and then spread 1/3rd of the sour cream and cream cheese across the sauce. Top with 1/3rd 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.

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