Hot Mama Mexican Lasagna October 26 2014

Hot Mama Low Carb Mexican LasagnaServes 4

2 bags Skinny Dip No Carb Lasagna
3/4 cup red enchilada sauce
3/4 lb ground turkey breast
1/4 lb chorizo sausage
1/2 cup ricotta or Mexican soft cheese
1/2 cup shredded mozzarella
1/8 cup grated Parmesan
1/8 cup light sour cream
1 egg white, slightly beaten  
1/2 medium bell pepper, finely diced
1/4 cup chopped cilantro
1 jalapeno chile, seeded & minced
1/4 cup diced red onion
2 garlic cloves, minced
2 teaspoons taco seasoning
1/2 teaspoon garlic salt
1/4 teaspoon pepper
chopped tomato & green onion (optional garnish)

If you like spicy food then you'll love this low carb lasagna -- it's hot, hot, hot!  Preheat oven to 350 F. Coat an 8x8" baking dish with cooking spray. Rinse and drain the no-carb lasagna noodles.

Brown turkey breast and chorizo in a nonstick skillet; drain well. Add onion, bell pepper, jalapeno, garlic, 2 teaspoons taco seasoning, 1/2 teaspoon garlic salt and pepper. Mix with meat and cook 5 minutes. Use it as is or blend in a food processor for a fine texture like Taco Bell meat.

In a bowl mix ricotta, Parmesan, sour cream, egg white, cilantro and 1/4 teaspoon garlic salt. Stir 1/2 teaspoon taco seasoning into the enchilada sauce.  Build your lasagna as follows:
 
  • Spread 1/4 cup enchilada sauce over the bottom of the pan
  • Cover with 1 layer lasagna noodles
  • Spread 1/3 enchilada sauce over the noodles
  • Spread 1/2 meat over the sauce
  • Spread 1/2 ricotta mixture over the meat
  • Repeat the layers two more times
  • Finish the top with a layer of noodles, sauce and mozzarella
Cover with foil and bake 45 minutes. Remove foil and bake 10 minutes or until cheese is melted. Garnish and let sit 5 minutes before cutting into 4 pieces.
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Nutrition Info Per Serving
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Calories: 178   Carbs: 5 grams     Protein: 19 grams
Fat: 9 grams     Fiber: 1 gram     WW Points Plus: 5
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