Tex-Mex Turkey Lasagna
Love Mexican? Love lasagna? Try this Freezer-Friendly Tex-Mex Turkey Lasagna as a creative way to use your Thanksgiving turkey leftovers.
can diced tomatoes
cans tomato sauce
green bell pepper
thawed (or 1 can corn, drained)
can black beans
rinsed and drained
package shredded Mexican blend cheese
Garnish: chopped green onions
, combine turkey, salsa, cumin, diced tomatoes, tomato sauce, garlic powder, and bell pepper. In a
, 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.
Wrap tightly with plastic wrap and aluminum foil before freezing.
Take meal out of freezer 24 hours before cooking.
, cover with
, 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!