Recipe

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• 1 lb ground turkey
• 1 cup onion, chopped
• 1/2 cup green pepper, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (12 oz) jar salsa
• 1 tsp ground cumin
• 6 8- inch flour tortillas
• 1 cup sliced green onion
• 1 can black olives, sliced (optional)
• 8 oz grated reduced-fat monterey jack cheese (with or without jalapenos)

• 1 In large skillet, over medium-high heat, saute turkey, onion, green pepper and garlic 5 minutes or until turkey is no longer pink.
• 2 Add tomato sauce, salsa and cumin.
• 3 Bring to boil.
• 4 Reduce heat, cover and simmer 10 minutes.
• 5 In (9-X 13-inch) baking dish, lightly coated with vegetable cooking spray, spoon 1 cup sauce in bottom of dish.
• 6 Arrange 2 whole tortillas over sauce.
• 7 Place quartered tortillas in corners.
• 8 Top with one half of sauce.
• 9 Sprinkle one half of the green onions, olives and cheese over sauce.
• 10 Top with remaining tortillas, sauce, onions, and olives.
• 11 Cover with foil.
• 12 Bake at 350 degrees F.
• 13 30 minutes.
• 14 Remove foil.
• 15 Sprinkle remaining cheese over top and continue baking 15 minutes or until lasagna is bubbly and cheese is melted.