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South of the Border Turkey Lasagna
Source: dLife

A southwestern spin on a classic Italian dish.

Prep Time: 25 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 250.7
Total Carbs 33.9 g
Dietary Fiber 3.4 g
Sugars 4.0 g
Total Fat 7.2 g
Saturated Fat 2.6 g
Unsaturated Fat 0.2 g
Potassium 217.5 mg
Protein 12.0 g
Sodium 410.6 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 1/2 Meat , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Lightly spray a Dutch oven with vegetable cooking spray and heat over medium high heat. Add ground turkey and cook until no longer pink in the middle, about 7-8 minutes. Stir often to crumble and separate the turkey.
  2. Pour cooked turkey into a strainer and run under hot water to remove excess fat, drain well.
  3. Wipe Dutch oven clean of grease with a paper towel.
  4. Preheat oven to 350 degrees F.
  5. Place 8 tortilla halves onto the bottom of the Dutch oven, overlapping, so they cover the entire bottom.
  6. Next, layer in the following order: half of the tomatoes, half of the zucchini, half of the cooked turkey, sprinkle 1 teaspoon of chili powder evenly over the meat, layer half of the ricotta cheese evenly, half the olives, 1/3 of the enchilada sauce, and 1/2 cup of Monterey Jack cheese.
  7. Repeat the layer starting again with the tortillas.
  8. Top with a final layer of tortillas, remaining 1/3 of enchilada sauce, and remaining 1/2 cup Monterey Jack cheese.
  9. Cover and bake for 30 minutes.

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