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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 303.2
  • Total Fat: 10.6 g
  • Cholesterol: 169.9 mg
  • Sodium: 317.0 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 32.7 g

View full nutritional breakdown of Mexican Lasagna (by DEANNIE1966) calories by ingredient
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Mexican Lasagna (by DEANNIE1966)

Submitted by: DEANNIE1966

View the original recipe for Mexican Lasagna


Spice up an Italian classic, and have it on the table in half the time! Spice up an Italian classic, and have it on the table in half the time!
Number of Servings: 8


    1 pound (16 ounces) 99% lean ground turkey breast*
    1 large white or yellow onion, chopped (about 1 cup)
    1/2 teaspoon cayenne pepper
    1/2 teaspoon ground cumin
    2 teaspoons chili powder
    Zest and juice of 1 lime, divided
    1 1/2 cups low-sodium marinara sauce, divided
    1 can (15 ounces) black beans, drained and rinsed
    1 c Ricotta Cheese, part skim milk, 1 cup (remove)
    Egg, fresh, 1 cup (4.86 large eggs) (remove)
    Cilantro, raw, 2 tbsp (remove)
    Mozzarella Cheese, part skim milk, 6 oz (remove)
    3-Xtreme High Wellness High Fiber Tortillas
    *You could swap in extra lean beef or ground chicken breast, leftover cooked chicken or beef, or even omit it for a vegetarian dish.


Brown the ground turkey and chop your veggies ahead of time to save time.
May use extra lean beef.
Whole wheat flour tortillas work well in this recipe, too.

Queso fresco is a mild white Mexican cheese. You could swap in Monterey jack or cheddar.


Preheat the oven to 375 degrees Fahrenheit. Prepare a 9X13 inch baking dish with cooking spray.

Over medium-high heat, brown the turkey in a large skillet coated with nonstick spray. Break up the turkey with the back of a spoon as it cooks.

When the turkey is no longer pink, add the spices and onions. Cook for four minutes, stirring often, until the vegetables are soft.

Stir in the spices and black beans . Cook for two minutes, then stir in the lime juice and 1 cup of the marinara sauce. Remove from heat.
Mix the Ricotta cheese, egg and cilantro. Place one tortilla in the bottom of a round baking dish.
Layer on the black beans, the meat and vegetables, and cheese then the tortillas.

Cover with the remaining sauce and the cheese.
Bake, uncovered, for 15 minutes, until the cheese melts and the casserole is bubbly.

Garnish with lime zest before serving.

Serving Size: Makes 8 one cup servings

Serve w a salad.

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