Mexican lasanga

by Meg on February 12, 2010

Today, before heading out to the Berkshires I made this mexican lasanga for a friend. It’s easy, pretty healthy and taste great!

Mexican lasanga ground meat…

Muir Glen Fire Roasted tomatoes

Corn tortilla and sharp Cabot cheddar…

Salsa layer of mexican lasanga..

Mexican lasanga top without cheese…

Mexican Lasanga Recipe

- 1 lbs of ground turkey(94-96%) or lean ground meat(94-96%) or soy crumble
- 1 jars of mild or medium salsa
- 1 medium yellow onion diced
- 1 green pepper diced
- 1 cup of organic frozen corn
- 6-10x corn or whole wheat tortilla
- 1 1/2 cups of lowfat cheese or sharp cheddar
- olive oil spray
- 1x can of diced tomatoes with green chilies

- Preheat oven to 350F. Dice medium yellow onion and green pepper. Spray large fry
pan and turn on medium to high heat. Brown meat and add onion, can of diced tomatoes, and pepper and frozen corn cook for 3-4 minutes. Grab a 9 X 9 pan, cheese, salsa, and tortillas. Start by covering the bottom of the pan with the ground meat mixture, next place enough tortillas on top to cover. You might have to cut the tortilla to make sure that the entire bottom is covered. The next layer should be salsa and 1 cup of lowfat cheddar, again top with tortillas. Next, start another layer with ground meat and again top with cheese. Put in the oven for 20-30 minutes until you see the cheese bubbles. Let stand out of the oven for 10-15 minutes, to set.

{ 1 comment }

Toby February 12, 2010 at 3:15 pm

Meg can we work on the focusing and rotating these images! Otherwise I love it!

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