Description
A flavorful twist on a classic casserole, featuring cheesy layers and a hearty turkey filling.
Ingredients
Scale
- 1 pound ground turkey
- 1 medium bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 1 can (10 ounces) fire-roasted diced tomatoes
- 9 sheets of no-boil lasagna noodles
- 2 cups shredded pepper jack cheese
- 2 cups shredded mozzarella cheese
- 1 cup Greek yogurt
- 1/4 cup fresh parsley, chopped (optional)
- 1 avocado, diced (optional)
Instructions
- Preheat your oven to 375°F.
- In a large skillet over medium heat, brown the ground turkey with the chopped bell pepper and minced garlic for 6-8 minutes until the turkey is no longer pink and the bell pepper is tender. Drain excess fat.
- Add chili powder, pinto beans, sweet corn, and fire-roasted tomatoes to the skillet, stirring well. Simmer for about 5 minutes.
- Prepare the no-boil lasagna noodles according to package instructions and set aside.
- In a 9×13 inch baking dish, spread a layer of the turkey mixture on the bottom.
- Place 3 sheets of lasagna noodles over the meat layer.
- Spoon 1/3 of the Greek yogurt on top of the noodles, followed by 1/3 of the turkey mixture, and then sprinkle 1/3 of both the pepper jack and mozzarella cheeses.
- Repeat the layering process two more times, finishing with a generous layer of cheese on top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly with a golden hue.
- Allow the dish to rest for about 10 minutes before slicing and serving.
Notes
- For extra flavor, consider adding diced jalapeños or black olives to the turkey mixture.
- You can substitute ground turkey with beef or a plant-based alternative.
- Top with diced avocado or extra parsley just before serving for added freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Cheesy Spaghetti Squash Casserole, Mexican Layered Bake