Mexican Lasagna

I've had a few Pinterest recipe fails lately, but I think this one is a winner. It is easy and good. I did make a few changes, so below is my recipe and the link for the original recipe is at the bottom. This was enough for our little family with plenty of leftovers- you can double the recipe or follow the original recipe for a larger casserole.

Ingredients:

Sauce

• 2 tbsp olive oil
• 3/4 onion, peeled and chopped
• 1 red/yellow/or orange bell pepper, seeded and chopped
• 1 can diced green chiles
• salt and pepper to season
• (optional) taco seasoning or spices you already have like cumin, paprika, chili powder, cumin...
• 2 tablespoons finely chopped cilantro
• 1 14 oz can diced tomatoes, plus 1/2 water from the can
• 1 lb. of cooked, ground turkey 

 Filling

• 1 14 oz. can black beans, drained and rinsed
• 1 14 oz. can corn, drained and rinsed
• 2 1/2 cups grated Cheddar, or cheese of your choice
• 4-6 small soft flour tortillas (I'm sure corn will work too)
• 1 round/square/rectangle ovenproof dish (I used an oval one approximately 10 inches diameter and 2   1/4 inches deep
• guacamole or sour cream for topping

Directions:

Preheat the oven to 400 degrees

Sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper, chiles, and ground turkey. Add the seasonings and cook gently for 15 minutes, and once soft, add the chopped cilantro. 

Add the canned tomatoes then rinse the can out with water and add 1/2 can water to this too. Let things come to a simmer, leaving the sauce to cook while you get on with preparing the filling- about 10 minutes. 

For the filling: 

Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together. 

Start to assemble the lasagna by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram. 

Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas. 

Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas. 

Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese. 

Place with a cookie sheet below (to catch any over-flow from the lasagna) and bake for 30 minutes, and let it rest for a good 10 to 15 minutes. Serve topped with sour cream and/or guacamole.

Make Ahead Note: The lasagna can be assembled 1 day ahead. Cool the tomato salsa before assembling. Cover dish tightly with plastic and refrigerate until needed. Bake as directed in recipe, allowing an extra 5 to 10 minutes baking time and checking the lasagne is piping hot in centre before removing from oven. 

Freeze Note (perfect for your freezer group Tanja!): The assembled but uncooked lasagna can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminium foil. Thaw overnight in fridge and cook as above. 

 http://sugarandspice-celeste.blogspot.com/