Lasagna noodles are nestled between creamy layers of green chili enchilada sauce and Monterey Jack cheese. All served with your favorite toppings
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.
Serve with chopped tomato, lettuce, corn, guacamole, and sour cream if desired.