Santa Fe "Lasagna"
1½ cups onions, thinly sliced
2 Tbsp oil
2 Tbsp garlic, chopped
2 cups zucchini (about 2 medium), sliced into 1/4-inch rounds
7 oz roasted red peppers, cut into 1/4-inch strips
1 Tbsp DLM Chili Powder
2 tsp DLM Ground Cumin
2 tsp DLM 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 or (12) 6-inch corn tortillas
8 plum tomatoes, cut into 1/4-inch rounds
1 cup cottage cheese
1 cup ricotta cheese
1 cup sharp Cheddar cheese, grated
1 cup Monterey Jack cheese with jalapeño peppers, grated
3 Tbsp fresh cilantro, chopped (optional)
Sour cream (optional)
Spray a 9x13-inch 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. Sread 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
Allergy Warning: Contains milk and wheat