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Mexican Lasagna (7 WW points)


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  • 2lbs extra lean ground turkey
  • 1 can fat free refried beans
  • 1 can chopped green chilies (4 oz)
  • 1 envelope taco sauce
  • 1 jar salsa (16 oz)
  • 1 can diced tomatoes (14 oz)
  • 8 oz tomato sauce
  • 1 container non fat cottage cheese (16 oz)
  • 2 eggs
  • 1 tsp salt (divided)
  • 1/2 tsp pepper
  • 15 uncooked lasagna noodles
  • 3 cups shredded mexican style lite shredded cheese


Servings 10


Step 1

In large skillet brown turkey until no longer pink. Add in refried beans, green chilies, taco seasoning, 1/2 tsp salt, jar of salsa and diced tomatoes. Turn off heat and set aside.

Mix 2 eggs into cottage cheese and add 1/2 tsp salt and 1/2 tsp pepper.

In a 9x13 baking pan, spray with evoo oil. Add in tomato sauce and coat bottom. Now layer in 5 noodles (4 lengthwise, and almost one whole horizontal , to cover entire bottom.

Add on top 1/3 of meat mixture, followed by 1/3 cottage cheese mixture and 1/3 shredded cheese.

Do two more layers starting with noodles, cottage cheese, and shredded cheese.

Spray tin foil and cover pan to put in fridge overnight.

Remove from fridge 1 hr before cooking.

Heat oven to 400 and place covered dish in oven for 45 minutes. Remove foil and continue cooking until hot and bubbly (approx 15-20 minutes).

Let stand for 10 minutes before cutting


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Lawry's Mexican Lasagna Mexican Lasagna