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Clean Eating Mexican Lasagna
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!
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Main Course
Cuisine:
American, Mexican
Servings:
10
servings
Calories:
343
kcal
Author:
Tiffany McCauley
Ingredients
1 ½
cups
chopped, red onion
1
tbsp.
oil
1 ½
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)
US Customary
-
Metric
Instructions
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.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Calories:
343
kcal
|
Carbohydrates:
34
g
|
Protein:
28
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
61
mg
|
Sodium:
207
mg
|
Potassium:
470
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
820
IU
|
Vitamin C:
3.1
mg
|
Calcium:
203
mg
|
Iron:
3.3
mg