This recipe is brought to you by Porter Health System's Health eCooking.
This Mexican-style lasagna uses ground chicken instead of beef to create a low fat entree. This one-dish meal delivers layers of flavor from the zesty spices and cheese.
Diabetic Recipe - Heart Healthy Recipe - Gluten Free Recipe 
Yield: 12 servings
- 3 Tbsp extra-virgin olive oil
- 1 lb ground chicken breast
- 2 chicken sausages (4 oz), precooked, cut in half lengthwise and then sliced into 1/8 inch thick pieces
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1/2 red onion, chopped
- 1 cup taco sauce (use your preference for heat)
- 1 can crushed tomatoes (15 oz)
- 2 cans no salt added black beans (15 oz), drained
- 1 1/2 cup frozen corn kernels
- 12 corn tortillas
- 2 1/2 cups shredded reduced fat cheddar cheese
Preheat the oven to 425 degrees.
Preheat 2 tablespoons of olive oil in a large pot over medium high heat. Add chicken and chicken sausages and season with chili powder, cumin and red onion. Brown the chicken, 5 minutes. Add taco sauce, crushed tomatoes, black beans and corn. Heat mixture about 2 to 3 minutes then season with pepper, to taste.
Coat a shallow baking dish with remaining extra-virgin olive oil (about 1 tablespoon oil). Cut tortillas in half or quarters for easy layering. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat as many times as your dish allows.
Bake lasagna 15 minutes until cheese is brown and bubbly. Cut into 12 squares with a serrated knife, and serve.
Nutrition facts (per serving):
Calories: 323
Fat: 9g
Saturated Fat: 2g
Cholesterol: 38mg
Sodium: 425mg
Carbohydrates: 37g
Fiber: 9g
Protein: 26g