Oven-Ready Turkey Taco Lasagna
Turkey Taco Lasagna goes together quickly using oven-ready lasagna sheets, salsa, and ground turkey. It's a meal that will feed a hungry family and one you'll be proud to put on the table.
Servings: 8 servings
Calories: 211kcal
Equipment
- meat chopper optional, for browning ground meat
- cheese grater optional
- paring knife optional
- chef's knife optional
- kitchen timer optional
Ingredients
- 1 tablespoon grapeseed or avocado oil
- 1 pound ground turkey
- 3 cloves garlic minced
- 1 medium onion chopped
- ¼ teaspoon cayenne red pepper or to taste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground coriander
- 2 teaspoons chili powder
- 2 teaspoons roasted cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 can (4 ounces) fire-roasted chiles
- ¾ cup beef broth
- 1½ cups salsa divided
- 1 can (14.5 ounces) chopped tomatoes with their liquid
- 1 box (9 ounce) oven-ready lasagna sheets
- 1 cup cottage cheese
- 1 can (15 ounces) black beans rinsed and drained
- 2 cups shredded Mexican cheese blend divided
- green onions optional as garnish
- avocado optional as garnish
- sour cream optional as garnish
Instructions
- -Preheat the oven to 350 Degrees F (175 degrees Celsius).
- -Brown the turkey in oil in a large skillet over medium/high heat. Reduce the heat to medium and stir in the salt, pepper, garlic, onion, cayenne, coriander, chili powder, cumin, oregano, paprika, fire-roasted chilies, and beef broth. Remove from heat and allow to cool slightly.
- -Spoon half of the salsa into the bottom of an 8" x 10" casserole dish along with half of the crushed tomatoes. Spread with a spoon to cover the bottom of the pan. Place enough oven-ready lasagna sheets to cover the bottom of the dish.
- -Spoon half of the meat mixture evenly over the lasagna sheets. Top evenly with half of the cottage cheese, half of the black beans, and half of the shredded Mexican cheese. Layer with more lasagna sheets, turkey meat, cottage cheese, black beans, salsa, and tomatoes ending with the remaining shredded cheese.
- -Bake in a preheated oven for 20-25 minutes. Remove and allow the lasagna to cool for at least 15 minutes before slicing. Serve with a sprinkling of green onion, sliced avocado, and sour cream if desired.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in airtight freezer containers for up to 4 months.
Thaw in the refrigerator overnight and reheat (partially covered) in an oven or air fryer until hot.
Nutrition
Serving: 1serving | Calories: 211kcal | Carbohydrates: 8g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 950mg | Potassium: 403mg | Fiber: 2g | Sugar: 3g | Vitamin A: 759IU | Vitamin C: 3mg | Calcium: 376mg | Iron: 1mg
