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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 24 |
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This is a wonderful recipe to make for small families. I do not add the jalapenos to mine. I got this recipe from Light and Tasty. Freezes well! Ingredients:
1 lb ground turkey (you can use ground beef) |
1 (16 ounce) can refried black beans |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup frozen corn, thawed |
1 jalapeno pepper, seeded and chopped |
1 (1 1/4 ounce) packet taco seasoning, envelope |
1 (15 ounce) can tomato sauce, divided |
2 1/2 cups salsa |
12 no-boil lasagna noodles |
1 1/2 cups shredded reduced-fat mexican cheese blend |
1 1/2 cups shredded reduced-fat cheddar cheese |
1 cup nonfat sour cream |
1 medium ripe avocado, peeled and cubed |
4 green onions, thinly sliced |
Directions:
1. In a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9x2-inch baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
3. Cover and bake at 350°F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.
4. I like to buy disposable loaf pans and make about 4 lasagnas out of this recipe. I like to cover them with foil, and place in a seal a meal bag (or freezer bag). The no-cook noodles fit perfectly in the loaf pans!
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