Smothered Mexican Lasagna

SUBMITTED BY: Brenda Britten PHOTO BY: Allrecipes

"Great tasting and easy Mexican lasagna. Tastes like it was hard work."

PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

1 1/2 pounds ground turkey
1 bunch green onions, chopped
1 (1.25 ounce) package taco seasoning mix
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chile peppers, undrained
1 (15 ounce) container ricotta cheese
2 eggs
8 (10 inch) flour tortillas
1 (8 ounce) container sour cream
1/4 cup salsa

READ REVIEWS (67)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

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REVIEWS

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Reviewed on Dec. 5, 2003 by MSSHANKS

Absolutely delicious! I started to cook at 6:45 and i was done by 7:30. The only thing I changed was I added a layer of refried beans mixed with salsa and a layer of reduced fat mexican cheese blend. So it went tortilla, refried bean mix, riccotta cheese mix, meat, sprinkle cheese. Then on the very top I put another layer of riccotta and then sprinkled the cheese. I served it with fat free tortilla chips and corn. My husband hates beans and mexican but he cleaned his plate. He couldn't figure out what the bean layer was - he just liked the creamy taste - Great recipe

9 users found this review helpful

Reviewed on Jan. 4, 2006 by ingramfamily

This was very yummy and the kids loved it! I did change a few things though, I used corn tortillas instead of flour, I decreased the water to about 1/2 cup, and I added pepper, chili powder, and some other spices to the ricotta. I also added cheese (a combination of cheddar and monterey jack) to the layers and on top. Very yummy!! This made enough for 3 meals for my family, so I froze the extra helpings.

7 users found this review helpful

Reviewed on Feb. 11, 2003 by PrvtChef

Great recipe. This is what a "lasagna" is supposed to be--all the others are just meat and noodles. The ricotta makes it a nice blend of Italian and Mexican. I finished the top with some shredded Monterey Jack cheese and black olives. Everyone loved it, even a rather picky 9 year old. Also a good recipe to use up leftovers--you can add pinto or black beans, sweet corn or extra salsa--it's a very forgiving dish

5 users found this review helpful

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