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Tex-Mex Turkey Lasagna

Marybeth Feutz
Love Mexican? Love lasagna? Try this Freezer-Friendly Tex-Mex Turkey Lasagna as a creative way to use your Thanksgiving turkey leftovers.
Course Main


  • 1 pound diced cooked turkey
  • 1-1/2 cup salsa
  • 1-1/2 teaspoons cumin
  • 1 14 ounce can diced tomatoes
  • 2-8 ounce cans tomato sauce
  • 1/2 teaspoon garlic powder
  • 1 green bell pepper chopped
  • 10-15 lasagna noodles uncooked
  • 1 cup frozen corn thawed (or 1 can corn, drained)
  • 1 can black beans rinsed and drained
  • 16 ounce package shredded Mexican blend cheese
  • 1 cup Mozzarella cheese
  • Garnish: chopped green onions


  • In a large bowl, combine turkey, salsa, cumin, diced tomatoes, tomato sauce, garlic powder, and bell pepper. In a small bowl, combine corn and beans.
  • Lightly grease a 9x13 inch baking pan. Spread 1 cup of sauce in bottom of pan. Arrange one layer of lasagna noodles over sauce.
  • Top noodles with 1/2 the corn mixture. Sprinkle with 1/3 of the Mexican blend cheese. Top with 1/2 the turkey sauce mixture.
  • Repeat layers: noodles, the rest of the corn mixture, 1/3 of the Mexican blend cheese, the rest of the sauce, and the rest of the noodles.
  • Top everything with the rest of the Mexican blend cheese and the Mozzarella cheese.
  • Bake, covered, at 450 degrees for 30 minutes (until noodles are tender and sauce is bubbly).
  • Let stand for 15 minutes before serving. Top with green onions.

If freezing:

  • Wrap tightly with plastic wrap and aluminum foil before freezing.
  • Take meal out of freezer 24 hours before cooking.
  • Remove plastic wrap, cover with aluminum foil, and bake at 450 degrees for 60-90 minutes, until noodles are tender, sauce is bubbly, and casserole is 160 degrees in the center).
Tried this recipe?Let us know how it was!