This clean eating Mexican lasagna isn’t authentically Mexican, but it sure it tasty!!
I love lasagna. I don’t eat many grains anymore and very, very little dairy. But lasagna is something I make an exception for on occasion.
I love lasagna simply because to me, it feels like essential comfort food. It may take a little work to assemble, but with a some pre-prep, it’s not so bad. Plus, you can assemble, wrap and freeze for a busy weeknight dinner!
I used brown rice noodles for this clean eating Mexican lasagna and ended up overcooking them a bit, which is why they look a bit shredded above. I had to piece the little bits together. But a good sturdy whole wheat noodle will usually avoid that situation. But then again, it’s not the end of the world. Since you’re topping your lasagna with cheese, nobody will know the difference!
This particular lasagna came about because I was really craving both Mexican food and lasagna. I couldn’t decide which one to make, so I just combined the two!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Turkey & Broccoli White Lasagna
- Clean Eating Butternut Squash Lasagna
- Clean Eating Vegetarian Lasagna
CLEAN EATING MEXICAN LASAGNA RECIPE:
I decided to combine the Mexican flavors I love so much with an old family favorite lasagna recipe and came up with this delicious mix!
- 1 1/2 cups chopped, red onion
- 1 tbsp. oil
- 1 1/2 lb. ground turkey
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 lb. corn
- 10 oz. whole grain lasagna noodles (a 12 oz. box is okay too. Get what's available)
- 2 (15 oz.) cans tomato sauce (no sugar added)
- 2 cups grated cheddar cheese
- salt to taste after serving
- fresh cilantro (optional for garnish - to taste)
- guacamole (optional for garnish - to taste - see recipe link above)
In a large skillet, sauté the onion in the olive oil.
Add the turkey, and cook until the meat is browned all the way through.
Add the spices.
When the meat is completely cooked and the spices are well distributed, stir in the frozen corn.
Cook until the corn no longer appears frozen (about 2-3 minutes), while stirring constantly.
Preheat oven to 350 F.
Grease a 9x12 casserole dish and lay down the first layer of cooked noodles.
Next put down a thin layer of meat.
Over the meat, pour 1 can of tomato sauce.
Put down the next layer of noodles and repeat the layering process.
End with the second layer of tomato sauce.
Sprinkle with cheese.
Bake for about 20-30 minutes or until the cheese is completely melted.
Serve, garnished with cilantro and avocado or guacamole.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.