I came across a recipe for taco lasagna, and suddenly the lightbulb went off. Or maybe it was more like fireworks, We love Mexican and Italian dishes, but I never thought of putting the two together. I couldn’t wait to try my hand at the best of both worlds. I was inspired to mix-up a creamy green chili enchilada sauce and layer it with Monterey Jack and Cheddar cheeses. I know there are a lot of taco lasagna recipes out there, that use tortillas as the layering vehicle. Don’t get me wrong, tortillas are great. But I envisioned true, honest-to-goodness lasagna noodles in this dish…no soggy, mushy tortillas, No, I wanted the real deal, it had to live up to its name. And live up to it’s name it did! Delish! Once you try it, you’ll understand why. It’s like all of our true, blue favorites together in one tantalizing dish!
Lasagna noodles are nestled between creamy layers of green chili enchilada sauce and Monterey Jack cheese. All served with your favorite toppings
- 15 ounces ricotta, part skim
- 1 large egg
- 1/4 cup chopped fresh cilantro
- 1/2 cup onion about 1 small
- 1.2 pounds ground turkey (may sub ground beef)
- 1 teaspoon cumin
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup low-sodium chicken broth
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 28 ounces green chile enchilada sauce
- 8 ounces about 2 cups Monterey jack cheese, shredded may use half Monterey Jack and half sharp cheddar
- 1 pound lasagna noodles, oven ready
- Handful of chopped fresh cilantro for garnish
Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
FOR THE FILLING: In a small bowl, beat egg. Add the ricotta and cilantro. Mix to combine. Set aside.
FOR THE MEAT SAUCE: Spray a large non-stick skillet with cooking spray. Add the onion and cook about 2 minutes, add the ground turkey and continue to cook until there is no pink. Sprinkle the cumin over the turkey. Stir to combine. Transfer the turkey to another bow.
in the same skillet, melt the butter over medium heat. Add the flour and stir until blended. Slowly whisk in the chicken broth and milk. Add more chicken broth if necessary for a smooth sauce. Add the salt and pepper. Stir in the enchilada sauce. Once sauce begins to bubble, remove from the heat.
FOR THE ASSEMBLY: Lightly grease a 9X13-inch baking dish. Spread a thin layer of sauce on the bottom of the dish. Add a layer of lasagna noodles. Top with 1/3 of filling, 1/3 of meat sauce, and 1/3 of cheese, Continue layering lasagna noodles, filling, meat sauce and cheese. You should have 3 layers of noodles.
Cover with foil, and bake for 40 minutes, remove foil and bake an additional 10 minutes. Remove from oven and let cool for 10 minutes before cutting.
Sprinkle fresh cilantro over the top and serve.
Serve with chopped tomato, lettuce, corn, guacamole, and sour cream if desired.