Mexican Lasagna

This Mexican Lasagna is a creative twist on the classic comfort food, swapping traditional pasta for crunchy baked tortilla chips. It layers seasoned ground turkey with a rich tomato salsa sauce and a creamy mixture of cottage cheese and spicy nacho dip. The result is a hearty, protein-packed dish that offers a delightful contrast between the crispy chip layers and the soft, savory filling. It’s an easy weeknight dinner that feels indulgent yet lighter than traditional lasagna.

Cooking Method: Baking

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 639.0

Description

This Mexican Lasagna is a creative twist on the classic comfort food, swapping traditional pasta for crunchy baked tortilla chips. It layers seasoned ground turkey with a rich tomato salsa sauce and a creamy mixture of cottage cheese and spicy nacho dip. The result is a hearty, protein-packed dish that offers a delightful contrast between the crispy chip layers and the soft, savory filling. It’s an easy weeknight dinner that feels indulgent yet lighter than traditional lasagna.

Ingredients

Lean ground turkey
Chopped onion
Chopped bell pepper
Black pepper
Dried basil leaves -- crushed
Low-sodium tomato sauce
Salsa -- divided
Nonfat cottage cheese
Nonfat spicy nacho dip
Nonstick cooking spray
Unsalted baked tortilla chips -- crushed
Carrot curls -- optional
Fresh parsley sprigs -- optional

Directions

1
Preheat oven to 350°F (175°C).
2
In a nonstick skillet over medium heat, sauté the ground turkey, chopped onion, chopped bell pepper, black pepper, and dried basil until the turkey is cooked through and no longer pink, stirring occasionally to break up the meat.
3
Stir the low-sodium tomato sauce and 1/2 cup of the salsa into the skillet with the turkey mixture. Remove from heat and set aside.
4
In a small bowl, combine the nonfat cottage cheese and nonfat spicy nacho dip until smooth.
5
Coat an 11-by-7-inch baking dish with nonstick cooking spray.
6
Spread one-third of the crushed tortilla chips evenly over the bottom of the prepared baking dish.
7
Top the chips with half of the turkey mixture, spreading it evenly.
8
Spread half of the cottage cheese and nacho dip mixture over the turkey layer.
9
Repeat the layers: add another layer of crushed chips, the remaining turkey mixture, and the remaining cheese mixture.
10
Top with the remaining crushed tortilla chips and pour the remaining 1/2 cup of salsa evenly over the top.
11
Bake for about 30 minutes, or until the lasagna is heated through and bubbly.
12
Let stand for 10 minutes before serving to allow layers to set.
13
Garnish with carrot curls and fresh parsley sprigs if desired.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 639.0kcal

% Daily Value *
Total Fat 18.8g29%
Saturated Fat 5.0g25%
Cholesterol 52.1mg18%
Sodium 2119.5mg89%
Total Carbohydrate 75.4g26%
Dietary Fiber 9.5g38%
Sugars 15.4g
Protein 35.2g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mexican-lasagna/