Last night my good friend and her son came over for dinner, and as always we had a great time together. I decided to make my "famous" Mexican Lasagna for dinner, which was a big hit. My hubby's favorite part about it is that there's always leftovers for the next night. My mother-in-law came to stay for a few days, so we warmed it up for tonight's dinner, and it was just as good!
Mexican Lasagna
Ingredients
1 package of Whole Wheat Tortillas
1 lb ground turkey (I used ground turkey breast)
1 tbsp Worcestershire sauce
1 medium red onion, diced
3 cloves garlic, minced
3 small to medium zucchini, sliced in half rounds
1 can corn, rinsed and drained
1 can black beans, rinsed and drained
1 large can of plain tomato sauce
1 medium can of tomato paste
1 lb shredded cheese
Chili seasonings
Brown the ground turkey in a sauce pot, add in 1/3 of the garlic. When browned, add Worcestershire sauce and mix well. Add in the tomato sauce, paste and spices. You can use a store-bought package of Taco seasoning, or mix up your own blend, to your taste. I use a mix of Chili Powder, Cumin, Paprika, Cayenne Pepper, Oregano and Black pepper. Simmer the meat for about 10 to 15 minutes. While it cooks, saute the zucchini and half the onion in a tbsp of vegetable oil for about 10 minutes, until slightly browned and tender. Mix together the beans, corn and the rest of the onion.
Preheat the oven to 350, and put about a 1/2 cup of the meat mixture in the bottom of a lasagna dish. Using the tortillas as lasagna noodles, layer all the ingredients together, reserving cheese to top with. Bake until the cheese is bubbly and brown. Let it rest for 10 to 15 minutes before slicing and serving.
