Ingredients
- 1 lb lean ground turkey
- 1 (1 1/4 ounce) packages taco seasoning
- 1/2 cup chopped onion
- 4 oz chopped green chilies
- 1 can rotel tomatoes
- 1 cup salsa
- 16 ounces enchilada sauce
- 14 1/2 oz fat free refried beans
- 1 cup fat free cottage cheese
- 3/4 cup egg substitute
- 12 low carb tortillas
- 4 ounces light monterey jack cheese, shredded
- 4 ounces fat free cheddar cheese, shredded
Preparation
Step 1
Preheat oven to 350°F.
Brown turkey, drain (if necessary).
Add seasoning packet, onion, canned tomatos and salsa.
Simmer 5-7 minutes.
Combine cottage cheese and egg in small bowl.
Spray 9 x 13 pan with cooking spray. put 1/2 cup of enchilada sauce in bottom of pan.
Assemble lasagna in the following order:
4 tortillas
1/2 cottage cheese mixture
1/2 refried beans
1/2 turkey mixture
1/3 cheese
1/2 enchilada sauce
4 tortillas
remaining cottage cheese
remaining refried beans
remaining turkey mixture
1/3 cheese
remaining 4 tortillas
remaining enchilada sauce
1/3 remaing cheese
Bake uncovered at 350°F for 25 minutes.
Let stand 10 minutes before serving.
Note can make a day ahead but preheat oven at 400 , bring dish out to room temperature. Placed covered in oven for 30 minutes (spray tin foil with cooking spray to prevent cheese sticking). After 30 minutes reduce heat to 350 and continue cooking until cheese is melted and casserole is bubbly hot.
Let stand 10 minutes before serving