Turkey Tortilla Lasagna

A Mexican variation of traditional lasagna using tortillas in place of noodles and adding other southwestern ingredients.

Ingredients

• 1 cup low-fat ricotta cheese
• 3 cups (12 ounce) shredded Monterey Jack cheese
• No-stick cooking spray
• 6 (6 inch) corn tortillas
• 3 cups salsa
• 5 ounces thinly sliced #
• 1 can (15 ounce) black beans, rinsed, drained
• 3 tablespoons chopped fresh cilantro

Directions

1. Preheat oven to 450°F.

2. Combine the ricotta, 2 cups of the Monterey Jack. Set aside.

3. Coat a loaf pan with cooking spray. Cover bottom of loaf pan with 2 tortillas, overlapping them in the middle.

4. Spread 1 cup of the salsa over tortillas, layer 12 slices of turkey. Top with 1/3 of the black beans, 1/3 of the cheese mixture, and 1 tablespoon of the cilantro. Repeat 2 more times starting with tortillas (a total of 3 layers). Top with remaining 1 cup Monterey Jack cheese.

5. Cover lasagna with foil. Bake 12 minutes. Remove foil and bake an additional 8 to 10 minutes or until the cheese is bubbly and lightly browned. Let lasagna stand 5 minutes before serving.