Mexican Lasagna

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Low Fat Mexican Lasagna

Low Fat Mexican Lasagna

Ingredients

  • 1/2 pound lean ground turkey
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil leaves, crushed
  • 8 ounces low-sodium tomato sauce
  • 1 cup salsa, divided
  • 1 cup nonfat cottage cheese
  • 1/2 cup nonfat spicy nacho dip
  • nonstick cooking spray
  • 7 ounces unsalted baked tortilla chips, crushed
  • carrot curls, optional
  • fresh parsley sprigs, optional

    • Method

  • Preheat oven to 350°F.
  • In nonstick skillet, over medium heat, saute turkey, onion, bell pepper, black pepper and basil until turkey is no longer pink, stirring occasionally to break up meat.
  • Stir in tomato sauce and 1/2 cup salsa; remove from heat.
  • In small bowl, combine cottage cheese and nacho dip.
  • Coat an 11- by 7-inch baking dish with cooking spray.
  • To assemble lasagna, place one-third of crushed chips in bottom of prepared dish, spreading to cover.
  • Top with half the turkey mixture.
  • Spread half the cheese mixture over turkey mixture.
  • Repeat chip, turkey and cheese layers.
  • Top with remaining crushed chips; pour remaining salsa evenly over chips.
  • Bake about 30 minutes, until heated through.
  • Let stand 10 minutes before serving.
  • Garnish with carrot curls and parsley.
  • Makes 4 servings.
  • Preparation time: 20 minutes.
  • Baking time: 30 minutes.
  • Standing time: 10 minutes.
  • Per serving: About 408 cal, 23 g pro, 56 g car, 12 g fat, 26% cal from fat, 42 mg chol, 1464 mg sod, 1 g fiber.

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