Mexican Lasanga

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An artful display of bright colors from the various layers in this Mexican version of lasagna makes this an irresistible dish. Use organic cheese to ensure the ultimate in quality and health value.

NUTRITIONAL ANALYSIS: per Serving (1⁄6 lasagna): calories 490, fat 18 g, saturated fat 5 g, cholesterol 82 mg, fiber 12 g, protein 34 g, carbohydrate 51 g, sodium 800 mg

From: The Blood Sugar Solution Cookbook, by Mark Hyman, MD. Now Available.

Mexican Lasanga

14 Mexican Lasagna

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  • Yield: 6 Servings
  • Prep:
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An artful display of bright colors from the various layers in this Mexican version of lasagna makes this an irresistible dish. Use organic cheese to ensure the ultimate in quality and health value.

Ingredients

Instructions

  1. Preheat the oven to 325°F.
  2. Heat the oil in a wide cast- iron pan over medium- high heat. Add the turkey, season it to taste with salt, and break it up as it cooks. Cook the turkey until brown, 6– 8 minutes. Transfer to a plate and reserve.
  3. Turn off the heat and place two tortillas in the bottom of the pan so the edges overlap by 2 inches.
  4. Spread half of the beans across the tortillas and sprinkle over half of the cheese.
  5. Add two more tortillas on top and cover with the browned turkey. Add a few shakes of hot pepper sauce (or more if you like it hot) to the turkey and cover with another layer of tortilla. Top with the remaining beans and cheese and put the pan in the oven.
  6. Bake until the cheese is melted and the beans are heated through, 15– 20 minutes.
  7. Remove the pan from the oven and transfer the lasagna to a platter. Garnish with a few tablespoons of sour cream and sprinkle on the onions, tomatoes, and cilantro. Drizzle the lime juice across the top of the lasagna and serve with extra lime wedges on the side. Serve immediately.
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