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Healthy Mexican Lasagna - A Lighter, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8–10 small whole wheat tortillas (6-inch size), cut in halves if needed
  • 1 lb lean ground turkey (or 2 cups cooked black beans for vegetarian)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup corn kernels (frozen and thawed, or canned and drained)
  • 2 cups baby spinach, roughly chopped
  • 1 and 1/2 cups salsa (medium heat, chunky if possible)
  • 1 cup no-salt-added tomato sauce
  • 1 cup low-sodium black beans, drained and rinsed (optional add-in even with turkey)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4–1/2 teaspoon kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 and 1/2 cups shredded part-skim mozzarella (or Mexican blend)
  • 1/3 cup crumbled cotija or feta (optional for tangy finish)
  • Fresh cilantro, chopped, for garnish
  • 1 lime, cut into wedges, for serving
  • Plain Greek yogurt or light sour cream, for serving (optional)

Method
 

  1. Preheat and prep: Heat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. Sauté the aromatics: Warm olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook 4–5 minutes until softened.
  3. Brown the turkey: Add ground turkey, breaking it up with a spoon. Cook until no longer pink, 5–6 minutes. Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
  4. Add veggies and beans: Stir in corn, spinach, and black beans (if using). Cook 2–3 minutes until spinach wilts and everything is well combined.
  5. Make the sauce: In a bowl, mix salsa with tomato sauce. Taste and adjust seasoning. You want it flavorful but not too salty.
  6. Layer 1: Spread a thin layer of sauce on the bottom of the baking dish. Arrange tortillas to cover.
  7. Layer 2: Spoon half the turkey-veggie mixture over the tortillas. Drizzle with sauce. Sprinkle a third of the shredded cheese.
  8. Layer 3: Add another layer of tortillas, the remaining turkey mixture, more sauce, and another third of the cheese.
  9. Final layer: Top with a last layer of tortillas, spread remaining sauce, and finish with the rest of the shredded cheese. Sprinkle cotija on top if using.
  10. Bake: Cover with foil and bake 15 minutes. Uncover and bake 10–12 minutes more, until bubbly and lightly golden.
  11. Rest and serve: Let it rest 10 minutes so the layers set. Garnish with cilantro. Serve with lime wedges and a spoonful of Greek yogurt if you like.