Tex-Mex Lasagna

My boyfriend David came over last night, so I decided to make a homemade meal. One of my favorite things to cook is lasagna-- I love making different variations of it by adding different ingredients every time. Lasagna is also usually very unhealthy--with the mass amounts of cheese and white noodles (I just don't use as much cheese). I enjoy making healthy versions of lasagna that are delicious.

Last night I decided to steer away from the regular Italian-style lasagna and put a Tex-Mex spin on it. This version uses whole-wheat tortillas instead of noodles and lots of other yummy goodies.

Here is the recipe:

Serves 8; 1 1/2 cups per serving.

*1 pound cooked lean ground turkey/chicken/beef
*14.5 ounce canned tomatoes with green chiles
*1/2 cup salsa
*1 onion; sauteed
*1/4 teaspoon salt
*1 cup fat-free or part-skim ricotta cheese
*1 teaspoon chili powder
*1 teaspoon ground cumin
*Whole-wheat tortillas
*Shredded Monterey Jack or Mexican-style cheese
*15 ounce can navy beans; drained and rinsed
*1 cup kernel corn

Preheat oven to 375. Lightly spray a 13 x 9 x 2 inch baking pan with cooking spray. Cook ground meat and onion in a skillet until browned. Stir in tomatoes, salsa, and salt. Reduce heat to medium-low, until mixture is warmed through.

In a small bowl, wisk together ricotta cheese, chili powder, and cumin.

To assemble, begin by placing tortillas at the bottom of the baking pan. Pour half of the meat mixture on tortillas followed by another layer of tortillas. Then spread half of the ricotta mixture on tortillas. Sprinkle half of the beans and corn over the ricotta mixture. Sprinkle with cheese. Continue to layer with remaining ingredients. Top lasagna with a sprinkling of cheese. Cover the entire pan with aluminum foil. Bake for 30 minutes. Let cool for at least 5 minutes before cutting.

I like to top mine with some fresh cilantro. You can also serve with a dollop of sour cream. Enjoy!