RECIPE | Skinny Taco Lasagna | CookItHealthier.com

RECIPE | Skinny Taco Lasagna

Yields12 Servings

 12 Siete Chickpea Flour Tortillas
 1 lb Ground Turkey
 1 white onion, chopped
 ½ packet Trader Joe's taco seasoning (if using another brand, use the full packet)
 3 cups Trader Joe's Fire Roasted Corn (plain corn works just as good)
 3 cups low fat cottage cheese
 32 oz Trader Joe's Refried Black Beans - Jalapeno Flavor (plain refried black beans work too)
 2 cups Trader Joe's lite Mexican Shredded Cheese
 14.50 oz diced tomatoes, drained

1

Pre-heat oven to 375 degrees.

2

In a medium skillet, add in a little olive oil and your chopped onion. Saute until the onion is tender and fragrant. 4-5 minutes. Then add in your ground turkey and stir until completely cooked through. Add in your taco seasoning packet to the meat, only. (Don't add any additional water or oil) Then add in your drained diced tomatoes and combine everything together until mixed up evenly. Then set aside to layer into your lasagna.

3

In a separate bowl, spoon in your refried black beans from the cans. Place them in the microwave for 1-2 minutes until warm. This helps when you layer them into the lasagna.

4

In another bowl, you will want to thaw out the frozen Trader Joe's Fire Roasted corn. I don't get mine all the way warm, but just defrost it slightly.

5

Grease a 9" x 13" glass baking dish.

6

To build your lasagna, follow these steps:
Spread a layer of refried beans on the bottom of the dish. (Make it thin, but not thin enough you see the bottom)
Layer of tortillas (you will have to tear these in half to make sure to evenly cover the square dish)
Layer of meat (sprinkle about half your meat)
Layer of cottage cheese (Make it a thin layer, but not thin enough you see the meat underneath)
Layer of corn (sprinkle about 1.5 cups of corn)
Layer of shredded cheese (sprinkle about 1/3 of your cheese on this layer)
Repeat one more time.
Once you finish, top the final layer of shredded cheese with another layer of tortillas. Then sprinkle the remaining 1/3 of your cheese over top.

7

Bake at 375 degrees for 40 minutes until nice and bubbly.
TIP: I put a baking sheet under my lasagna because it started to bubble over slightly and drip.

Nutrition Facts

Serving Size 1 square

Servings 12

xoxo Ashley

 

Ingredients

 12 Siete Chickpea Flour Tortillas
 1 lb Ground Turkey
 1 white onion, chopped
 ½ packet Trader Joe's taco seasoning (if using another brand, use the full packet)
 3 cups Trader Joe's Fire Roasted Corn (plain corn works just as good)
 3 cups low fat cottage cheese
 32 oz Trader Joe's Refried Black Beans - Jalapeno Flavor (plain refried black beans work too)
 2 cups Trader Joe's lite Mexican Shredded Cheese
 14.50 oz diced tomatoes, drained

Directions

1

Pre-heat oven to 375 degrees.

2

In a medium skillet, add in a little olive oil and your chopped onion. Saute until the onion is tender and fragrant. 4-5 minutes. Then add in your ground turkey and stir until completely cooked through. Add in your taco seasoning packet to the meat, only. (Don't add any additional water or oil) Then add in your drained diced tomatoes and combine everything together until mixed up evenly. Then set aside to layer into your lasagna.

3

In a separate bowl, spoon in your refried black beans from the cans. Place them in the microwave for 1-2 minutes until warm. This helps when you layer them into the lasagna.

4

In another bowl, you will want to thaw out the frozen Trader Joe's Fire Roasted corn. I don't get mine all the way warm, but just defrost it slightly.

5

Grease a 9" x 13" glass baking dish.

6

To build your lasagna, follow these steps:
Spread a layer of refried beans on the bottom of the dish. (Make it thin, but not thin enough you see the bottom)
Layer of tortillas (you will have to tear these in half to make sure to evenly cover the square dish)
Layer of meat (sprinkle about half your meat)
Layer of cottage cheese (Make it a thin layer, but not thin enough you see the meat underneath)
Layer of corn (sprinkle about 1.5 cups of corn)
Layer of shredded cheese (sprinkle about 1/3 of your cheese on this layer)
Repeat one more time.
Once you finish, top the final layer of shredded cheese with another layer of tortillas. Then sprinkle the remaining 1/3 of your cheese over top.

7

Bake at 375 degrees for 40 minutes until nice and bubbly.
TIP: I put a baking sheet under my lasagna because it started to bubble over slightly and drip.

RECIPE | Skinny Taco Lasagna
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