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Categories:
ground turkey black beans black beans frozen corn pepper taco seasoning tomato sauce salsa lasagna noodles Cheddar cheese nonfat sour cream avocado green onions
Viewed: 37 - Published at: 7 years agoIngredients
- 1 lb ground turkey (you can use ground beef)
- 1 (16 ounce) can refried black beans
- 1 (15 ounce) can black beans, rinsed and drained
- 12 cup frozen corn, thawed
- 1 jalapeno pepper, seeded and chopped
- 1 (1 1/4 ounce) packet taco seasoning, envelope
- 1 (15 ounce) can tomato sauce, divided
- 2 12 cups salsa
- 12 no-boil lasagna noodles
- 1 12 cups shredded reduced-fat Mexican cheese blend
- 1 12 cups shredded reduced-fat cheddar cheese
- 1 cup nonfat sour cream
- 1 medium ripe avocado, peeled and cubed
- 4 green onions, thinly sliced
Method
- In a large nonstick skillet, cook turkey over medium heat until no longer pink; drain.
- Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
- Combine salsa and remaining tomato sauce.
- Spread 1/4 cup into a 13x9x2-inch baking dish coated with cooking spray.
- Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
- Repeat layers.
- Top with the remaining noodles, salsa mixture and cheeses.
- Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted.
- Let stand for 10 minutes before cutting.
- Serve with sour cream, avocado and onions.
- I like to buy disposable loaf pans and make about 4 lasagnas out of this recipe.
- I like to cover them with foil, and place in a seal a meal bag (or freezer bag).
- The no-cook noodles fit perfectly in the loaf pans!
