Mexican Lasagna

You may remember how excited I was about getting my first Nigella Lawson cookbook, Kitchen, a few weeks ago. Well, I finally made it through that doorstop-of-a-book, and decided that the Mexican Lasagna looked like it might be a fun and tasty first try.

However, I have been noticing that the old waistbands are getting a wee bit on pinchy side as of late. So, while I still intended to make Nigella’s recipe, I did start rooting through the old recipe library, looking for healthier options to include in future posts. Coincidentally, I found another version of Mexican Lasagna – No Weigh José! Mexican Lasagna to be exact – in Eat, Shrink & Be Merry! by Janet and Greta Podleski.

The main differences between the two were the abundance of cheese and beans, and lack of meat in Nigella’s recipe. The No Weigh version seemed to be missing the kick I expect in Mexican food – admittedly, my kick threshold is higher than most – and salt. I happen to believe that a little bit of salt makes EVERYTHING taste better, so even though reducing sodium may be good for the heart, a dash (and I do mean just a dash) of salt is always good for the soul (and the taste buds!).

Of course, both of these recipes feature tomatoes and/or salsa, and given my strong abhorrence for tomato texture (ugh!), things were going to need adjustment no matter which version I followed.

Here is my take on Mexican Lasagna, HEAVILY inspired by Nigella, Janet, and Greta. Muchas gracias!

INGREDIENTS (serves 8)

500 g lean ground turkey
1 cup diced red onion
1 cup diced green pepper
1 398 ml can of black beans, drained and rinsed
2 tsp minced garlic
1/2 cup frozen corn
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tbs coarse sea salt (2 generous pinches)
1/2 tbs red pepper flakes
1/4 tsp freshly ground black pepper
1/2 cup hot taco sauce
3 156 ml cans of tomato paste
1 680 ml bottle of strained tomatoes
2 tbs minced fresh cilantro
8 small whole wheat tortillas (or 4 large)
1 cup shredded light Monterey Jack cheese*
1/2 cup shredded old cheddar
1/4 cup chopped green onions

*I’m not a huge fan of low-fat cheese. The texture is just not right, and the flavour is less intense. But, my pants are tight so I’m willing to compromise, a little, using 2/3 low-fat, and 1/3 full fat.

METHOD

Preheat oven to 375 F
In large, non-stick skillet, cook turkey, red onion, green pepper, and garlic over medium-high heat until the meat is no longer pink; break up the meat into small pieces as it cooks.
Add black beans, 1 can of tomato paste, corn, chili powder, and cumin (add a splash of water if the pan gets too dry). Cook and stir for 2 minutes.
Add strained tomatoes, taco sauce, 2 remaining cans of tomato paste, black pepper, salt, and red pepper flakes.
Bring to a boil. Reduce heat to low. Simmer for 5 minutes, stirring occasionally. Stir in cilantro, and remove from the heat.
Coat the inside of an ovenproof casserole dish (I like a round one so the individual servings looks like pie slices) with cooking spray. Spread 1/3 of the sauce mixture over the bottom of the dish.
Top with 1/2 of the tortillas, overlapping and tearing as necessary to cover the
sauce layer.
Top with another 1/3 of the sauce mixture, and then 1/2 of the cheese. Cover the cheese with the remaining tortillas.
Top with the remaining sauce mixture, then the rest of the cheese. Sprinkle with the green onions.
Cover with foil, and bake on a cookie sheet (I SO hate cleaning the oven!) for
35 minutes.
Uncover and bake for 10 more minutes.
Let the lasagna sit for at least 10 minutes before cutting to make it easier to serve (learned this one the hard way!).

Easiest Mushroom Masala

CHICKEN SALAD SANDWICH