recipes
Turkey Tortilla Lasagna
A Mexican variation of traditional lasagna using tortillas in place of noodles and adding other southwestern ingredients.
- Servings
- cook method
- prep
- cook
- ready
- 6
- Bake/Roast
- 20 minutes
- 30 minutes - 1 hour
- Less than 1 hour
Ingredients
- 1 cup low-fat ricotta cheese
- 3 cups (12 ounce) shredded Monterey Jack cheese
- No-stick cooking spray
- 6 (6 inch) corn tortillas
- 3 cups salsa
- 5 ounces thinly sliced Butterball® Thin Sliced Oven Roasted Turkey Breast
- 1 can (15 ounce) black beans, rinsed, drained
- 3 tablespoons chopped fresh cilantro
- Directions
- Serving Suggestions
-
Preheat oven to 450°F.
Combine the ricotta, 2 cups of the Monterey Jack. Set aside.
Coat a loaf pan with cooking spray. Cover bottom of loaf pan with 2 tortillas, overlapping them in the middle.
Spread 1 cup of the salsa over tortillas, layer 12 slices of turkey. Top with 1/3 of the black beans, 1/3 of the cheese mixture, and 1 tablespoon of the cilantro. Repeat 2 more times starting with tortillas (a total of 3 layers). Top with remaining 1 cup Monterey Jack cheese.
Cover lasagna with foil. Bake 12 minutes. Remove foil and bake an additional 8 to 10 minutes or until the cheese is bubbly and lightly browned. Let lasagna stand 5 minutes before serving.
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User Reviews
- “We served this at a black-tie bat mitzvah last night and it was a hit!”
- veronica@mailinator.com