I made this last night, and it was great! My husband had two huge pieces, and said it was definitely a keeper. I did make a few adjustments though: - Sauteed some minced garlic in the skillet with a little olive oil before adding the ground turkey - Added some paprika, onion powder, pepper and cumin to the ground turkey while it was in the skillet -I omitted the green onions, because my husband won’t eat them. -Instead of the can of tomatoes and can of chilis, I added two cans of Rotel with chilis. Because this was a little more than the recipe called for, and was undrained, I only added about ½ cup of water instead of the 2 cups the original recipes calls for. This was the right move, because it was just saucey enough. More water would have turned it into a soupy mess. - I used half part-skim ricotta and half low-fat cottage cheese, to cut down on calories. - And like others had mentioned, I spread the 8 tortillas on a baking sheet and put them in the preheated oven for about 5 minutes while getting the other ingredients ready. This made them nice and baked without being too dry. - Finally, I also added some shredded Mexican cheese to the very top of the lasagna, along with some jalapeno slices. Delicious!! Next time, I might try adding some corn and black beans to the meat mixture, to give it some added veggie substance.
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