Santa Fe "Lasagna"
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A Southwest entrée using leftover turkey! (Adapted
from American Favorites by Betty Rosbottom).
Ingredients:
- 1 1/2 cups thinly sliced onions
- 2 Tbsp oil
- 2 Tbsp chopped garlic
- 2 cups zucchini (about 2 medium), sliced into 1/4-inch rounds
- 7 ounces roasted red peppers, cut into 1/4-inch strips
- 1 Tbsp chili powder
- 2 tsp each ground cumin and oregano
- 2 cups reduced-sodium chicken broth
- 12 to 16 oz cooked turkey breast, or smoked turkey breast slices, cut
into 3/4-inch pieces
- 12 oz black bean dip, fat-free style
- (6) 8-inch flour tortillas
- 8 plum tomatoes, cut into 1/4-inch rounds
- 1 cup each cottage and ricotta cheese
- 1 cup (4 oz) grated sharp cheddar cheese
- 1 cup (4 oz) grated Monterey Jack cheese with jalapeño peppers
- 3 Tbsp chopped fresh cilantro, optional
- Sour cream, optional
Directions:
Spray a 9" x 13" baking dish with nonstick cooking spray. Sauté
onions in oil over medium-high heat for 3 to 4 minutes. Add garlic, zucchini
and roasted peppers; cook 3 minutes. Add chili powder, cumin, oregano, and
broth. Turn heat to high; cook 5 minutes. Add turkey and continue cooking
10 to 15 minutes more until all but 1/2 cup of the liquid evaporates. Remove
from heat.
Preheat oven to 350°F. Spread half of bean dip evenly over one side of
each of three tortillas. Arrange tortillas, bean side up, slightly overlapping,
in baking dish. Arrange half of tomato slices over tortillas.
Combine cottage cheese and ricotta; drop dollops of 1/2 of the cheese mixture
over tomatoes. Top with 1/3 of cheddar and Jack cheeses. Spread 1/2 of vegetable-turkey
mixture over cheeses. Repeat layering in this way, using tortillas, dip tomatoes,
cottage and ricotta cheese mixture, 1/3 of cheddar and Jack cheeses and vegetable-turkey
mixture. Sprinkle remaining cheddar and Jack cheese over lasagna.
Bake until hot and bubbling and cheese is golden, about 35 minutes. Cool
10 minutes. Sprinkle with cilantro. Serve with sour cream, if desired.
Makes 10 servings
Per serving: 367 calories (43% of calories from fat); 18g total fat; 8g saturated
fat; 55mg cholesterol; 1208mg sodium; 31g total carbohydrates; 23g protein
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