Tex Mex Lasagna

 

Recipe makes 9 servings

Prep Time: 30mins

Bake Time: 40mins

Cals: 530, Carbs: 50g, Fat: 23g, Protein: 34g

Ingredients:

2lbs ground chicken

1 Tbsp minced garlic

1/2 onion diced

1 tsp salt

1 tsp pepper

1 tsp cumin

15 lasagna noodles - I used Gluten free

2 cups tomatoe puree (no sugar added)

340mls (1 can) corn kernels

540mls (1 can) black beans

1 pkg of taco seasoning

1 cup diced tomatoes (no sugar added)

1 cup salsa

250gm Shredded Nacho Cheese blend  (i used no name brand)

1 jar (394ml) Tostitos Salsa con queso

1.  Preheat oven to 400. In a large pan sprayed with cooking spray brown ground chicken. When the chicken is almost cooked through add the onions and garlic and continue to cook until onions are translucent. 
2. Add the taco seasoning, salt, pepper and cumin. Stir well. Add in the diced tomatoes, salsa, beans, corn and tomatoe puree. Let simmer for 10-15mins, stir often. 
3. In a 9x13 pan sprayed with cooking spray spread around a couple of tablespoons of the tomatoe puree, add 1 layer of noodles. Cover with a layer of the meat sauce, and 125gm of the shredded cheese. 
4. 
   Add another layer of noodles and meat, then pour out the jar of queso on top and spread
   evenly. 
5. Finish with last layer of noodles, meat and shredded cheese. Bake at 400 for about 15mins then turn down to 350 and finish cooking for about 25-30mins. 
6. Let the lasagna sit for a few minutes to settle before cutting. 
7. Top with sour cream or fat free greek yogurt and jalepenos - delicious!