Mexican Lasagne

 

This Mexican Lasagne dish puts a nice twist on a traditional Lasagne! It is packed with healthy ingredients which makes it nice to know that you are feeding your family some good quality ingredients! I used tortillas instead of lasagne noodles making it a lighter option for layering. I served this dish with a tomato and bean salsa over a bed of sliced head lettuce. It was quick to make and very filling. 

Mexican Lasagne 

Ingredients:

3 large size tortillas

1 tbsp. Olive Oil

1 pkg. Ground Chicken

1 red pepper, diced

2 tsp. garlic powder

2 tsp. onion salt

2 tsp. chilli powder

1 can black beans

1 jar of your favorite salsa

1 bag of shredded cheese. I used a 4 cheese blend, and cotija cheese (Mexican cheese that is delicious!) 

Fresh Herb Mixture:

To a food processor, Blend:

1 cup Fresh Spinach, chopped

1/4 cup Fresh Cilantro

1 tbsp. Fresh Basil

3 green onion, chopped

1 tbsp. Jalapeno

1 tbsp. Agave Nectar

1 tbsp. Olive Oil

Salt and Pepper 

Optional: Reserve 1/4 of this mixture for your Tomato & Bean Salsa

Directions:

Preheat the oven to 425 degrees. Spray a 8x8 baking dish with cooking spray. 

Over Medium heat, warm the olive oil. Add in the ground Chicken and cook the meat until it is no longer pink using a potato masher utensil to break up the meat into small pieces. Add in the red peppers, garlic powder, onion salt, and chilli powder. Add in 3/4 of your herb mixture to the meat, stir it all together and remove from the heat.

Assembly:

Spray the tortilla and place into the bottom of the baking dish. Add 1/3 of the meat mixture to cover the bottom. Keep in mind that you will be making 3 layers and need enough meat to cover each layer.  Add a handful of the black beans, 1/3 of a jar of the salsa, and a layer of the cheese. Complete this exact process 2 more times. Remember to spray each tortilla before adding it to the lasagne. 

Bake at 425 degrees for 25-30 minutes.

Let cool slightly before serving.

Tomato & Bean Salsa

Ingredients:

1 cup Grape Tomatoes, chopped

1/2 cup Black Beans (I had enough black beans from the lasagne to put in this salad)

1/2 can of corn niblets, drained

1 jalapeno chopped

1/3 of the Reserved Fresh Herb Mixture (as noted above)

1 lime, juiced

1 tbsp. olive oil

Salt & Pepper

Directions:

Mix all the ingredients together and adjust to your liking!

Serve over top chopped head lettuce. I also put a little bit of homemade ranch dressing