Mexican Turkey Lasagna




1 c chopped onion

1/2 c chopped green pepper

2 Cloves garlic, minced

1 (15-oz) Can tomato sauce

1 (12-oz) Jar salsa

1 tsp ground cumin

6 (8-Inch) flour tortillas, 2 tortillas qtered

1 c sliced green onions

1 (4-oz) Can sliced ripe olives

8 oz reduced-fat Monterey Jack cheese with jalapenos, grated



In large skillet, over medium-high heat, sauté turkey, onion and green pepper for 5 minutes or until turkey is no longer pink. Add garlic and cook for about 30 seconds or until fragrant. Add tomato sauce, salsa and cumin. Bring to a simmer. Reduce heat to low, cover and gently simmer 10 minutes.

In (9-X 13-inch) baking dish, lightly coated with vegetable cooking spray, spoon 1 cup sauce in bottom of dish. Arrange 2 whole tortillas over sauce. Place quartered tortillas in corners. Cover with one half of remaining sauce. Sprinkle with one half of the green onions, olives and cheese. Repeat procedure with remaining tortillas, sauce, onions and olives. Cover with foil.

Bake in a preheated 350 degree F oven for 30 minutes. Remove foil. Sprinkle remaining cheese over top and continue baking 15 minutes or until lasagna is bubbly and cheese is melted.

Nutrition Facts

308 Total Calories

11 g Total Fat

32 % Daily Total Fat

61 g Cholesterol

1109 mg Sodium

29 g Total Carbohydrates

22 g Protein