Mexican Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 342.1
- Total Fat: 8.4 g
- Cholesterol: 41.9 mg
- Sodium: 1,121.1 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 16.2 g
- Protein: 35.1 g
View full nutritional breakdown of Mexican Lasagna calories by ingredient
Introduction
A healthy way to still enjoy Mexican! High Fiber and Protein! A healthy way to still enjoy Mexican! High Fiber and Protein!Number of Servings: 8
Ingredients
-
3 cups canned pinto beans (rinsed) or use a combo of your favorite beans
1lb. Extra Lean Ground Turkey
1 can Enchilada Sauce
1 can diced tomatoes
1 can Cambells Cream of Mushroom soup (98% fat free)
1 can diced green chili peppers
1 cup of salsa
2 Jalapeno Peppers(seeded and diced)
1 small yellow onion diced
3 clolves of garlic diced
La Tortilla Low Carb Whole Wheat Tortilla - Large Size, 5 -cut into large strips
1 small container of fat free ricotta cheese
2 egg whites beaten
1 package of Kraft Mexican Style 4 Cheese Blend (2% Milk), (1 3/4 cups)
Directions
Preheat oven to 350 degrees
Brown ground turkey in pan, add diced onions and jalapenos and continue cooking another 3-4minutes. Add beans. Stir together chilis, tomatoes, sauce and soup and add to bean and meat mixture. Heat through.
While bean and meat mixture is heating through, mix together ricotta and egg whites.
Once bean and turkey mixture is heated pour 1/2 cup of mixture into baking pan and speard to cover. Next layer in sliced tortilla overlapping slightly, enough to cover pan. Now pour in 1/2 of remaining mixture and spread well, spoon ricotta mixture on top and spread evenly, top the ricotta with 1/2 of mexican cheese. Add next layer of tortillas, top with remaining bean and turkey mixture, and top off with remaining mexican cheese. Cover loosely with aluminum foil.
Bake in 350 degree oven for 30 minutes, after 30 minutes remove foil and bake another 15 minutes or until completely heated through.
Optional: top with low fat sour cream, chopped cilantro, chopped green onion ,chopped tomatoes, chopped avacado or black olives.
Number of Servings: 8
Recipe submitted by SparkPeople user PINCPARANORMAL.
Brown ground turkey in pan, add diced onions and jalapenos and continue cooking another 3-4minutes. Add beans. Stir together chilis, tomatoes, sauce and soup and add to bean and meat mixture. Heat through.
While bean and meat mixture is heating through, mix together ricotta and egg whites.
Once bean and turkey mixture is heated pour 1/2 cup of mixture into baking pan and speard to cover. Next layer in sliced tortilla overlapping slightly, enough to cover pan. Now pour in 1/2 of remaining mixture and spread well, spoon ricotta mixture on top and spread evenly, top the ricotta with 1/2 of mexican cheese. Add next layer of tortillas, top with remaining bean and turkey mixture, and top off with remaining mexican cheese. Cover loosely with aluminum foil.
Bake in 350 degree oven for 30 minutes, after 30 minutes remove foil and bake another 15 minutes or until completely heated through.
Optional: top with low fat sour cream, chopped cilantro, chopped green onion ,chopped tomatoes, chopped avacado or black olives.
Number of Servings: 8
Recipe submitted by SparkPeople user PINCPARANORMAL.