Turkey: Mexican Turkey Lasagna
Source of Recipe
unknown
List of Ingredients
1 jar mild salsa -- (16-ounce)
1 jar medium salsa -- (16-ounce)
1/2 teaspoon ground black pepper
2 tablespoons chili powder
1 teaspoon ground cumin
2 cloves garlic -- minced
1 package dry lasagne -- (6 noodles)
-- (10-ounce)
2 cups nonfat cottage cheese
2 eggs
1/3 cup chopped fresh parsley
1 can diced green chiles -- (4-ounce)
4 cups diced cooked chicken or turkey
1 cup shredded sharp cheddar cheese
1 cup shredded montereyjack cheeseRecipe
1.Pour both jars of salsa into a large non-aluminum saucepan. Add
pepper, chili powder, cumin, and garlic. Bring to a boil; reduce the
heat and simmer uncovered, stirring often, until the sauce is reduced
to 4 cups, about 10 minutes.
2. Meanwhile, cook the lasagna noodles according to package
directions and drain well. Preheat the oven to 375 degrees. Lightly
coat a 13 x 9-inch baking dish with vegetable oil cooking spray.
Combine noodles, the cottage cheese, eggs, parsley, and chiles; mix
well and set aside.
3.Arrange half the cooled lasagna noodles in the bottom of the
prepared baking dish. Spread half the cottage cheese mixture over the
pasta then half the cooked chicken, then half the salsa mixture
4. Sprinkle half the shredded cheeses on top. Repeat the layering
steps, ending with the shredded cheeses. Bake, covered, until bubblv
and heated through, about 45-50 minutes. Let stand uncovered for 10
minutes before cutting.
You can freeze this fully assembled and reheat by cooking for 1 hour
at 350 (thaw it in the microwave or overnight first). This is
magnificent!
serves 8-12
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