Mexican taco flavour will make this a big hit. Beans and corn add an uncommon touch to the lasagna.
|12||Lasagna noodles, cooked and drained|
|1 tbsp||(15 mL) Olive oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Ground Turkey|
|1||(30 g) Package taco seasoning|
|1 cup||(250 mL) Chicken broth|
|2 tbsp||(30 mL) Chopped green chili pepper|
|1 1/2 cups||(375 mL) Ready prepared salsa, divided|
|1 cup||(250 mL) Corn|
|1||(540 mL) Can kidney beans, rinsed and drained|
|1||(500 mL) Container sour cream|
|1/3 cup||(80 mL) Chopped fresh cilantro|
|1 1/2 cup||(375 mL) Green tomatillo salsa|
|1 /3 cup||(80 mL) Sliced black olives|
|4 cups||(1 L) Grated Tex Mex light cheese|
HEAT oil in a large skillet over medium-high. Add turkey and cook, breaking apart with the back of a wooden spoon for 8-10 minutes. Add taco seasoning and chicken broth. Stir to combine. Add green chili peppers and 1 cup (250 mL) of the salsa. Add corn and beans and simmer for 6-8 minutes of low.
MEANWHILE in a small bowl, mix sour cream and cilantro.
PREHEAT oven to 375°F (190°C).
ASSEMBLE lasagna by spreading tomatillo sauce over the bottom of a 9x13” (33x23 cm) baking dish. Arrange a layer of noodles over top. Spread half of the meat mixture over the noodles. Add another layer of noodles and carefully spread the sour cream mixture over top. Add the last layer of noodles, the meat mixture and the remaining salsa. Sprinkle with black olives and cheese.
COVER with foil and bake in the preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven and cool for 10-20 minutes before serving. Ole!
Substitute Maple Leaf Prime Naturally® Ground Turkey for chicken.
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