Source: 99% Fat-Free, Healthy Cooking

Mexican Lasagne
This is a tasty variation of traditional lasagne.
Serves: 4
Prep Time: 10 minutes
Cook Time: 17 minutes


6 ounces turkey breast tenderloin
1 can (14 1/2 ounces) diced tomatoes with basil, oregano, and garlic
3/4 cup skim milk ricotta cheese
1/3 cup, plus 2 tablespoons nonfat mozzarella cheese, shredded
2 tablespoons nonfat liquid egg substitute
2 tablespoons fresh cilantro, chopped
salt, to taste
freshly ground black pepper, to taste
1/2 cup white onion, chopped
1 teaspoon garlic, minced, roasted
1/2 tablespoon chili powder
4 9-inch nonfat flour tortillas

Preheat the oven to 400 degrees. Chop the turkey in a food processor (about 2/3 cup). Drain the tomatoes. In a bowl, mix together the ricotta cheese, 1/3 cup of the mozzarella cheese, the egg substitute, cilantro, and salt and pepper.

Preheat a medium nonstick skillet over high heat. Add the turkey and onion to the skillet. Cook for about 2 minutes, until the turkey is no longer pink and has begun to brown. Reduce the heat to medium and add the tomatoes, garlic, and chili powder. Simmer for about 2 minutes, until the sauce has thickened. Add salt and pepper. Remove from the heat and set aside.

Line a nonstick 9-inch round cake pan with 1 of the tortillas. Spread 1 cup of the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture. Top with the fourth tortilla and cover with aluminum foil.

Bake for 10 minutes, then remove the foil and scatter the remaining 2 tablespoons of mozzarella cheese over the top of the casserole. Bake for about 2 minutes more, until the cheese melts and the tortilla browns.

Remove from the oven and allow to sit for 2 minutes before cutting.