Healthified Mexican Lasagna May 4, 2015 19:42

Cut the fat and calories found in many Mexican Lasagna dishes by replacing the corn with carrots, by using low fat

extra sharp cheddar cheese and by using free range chicken instead of beef.

This meal comes together in less than 30 minutes start to finish.


1 onion

1 jar Healthy Gourmet Salsa

1 lb free range chicken, either skinless boneless breasts or thighs

1 - 2 cups freshly shredded low fat sharp or extra sharp cheddar cheese

1 15 oz can organic black beans, drained and rinsed

1/2 tablespoon olive oil

3 organic whole wheat tortilla shells

1 cup plain non fat greek yogurt

Fresh organic cilantro enough for 1/4 cup chopped (about half a bunch)

Preheat oven to 350.

Chop onion. Add olive oil to pan and heat over medium high heat. Add onions to heated pan and saute for two minutes. Add chicken tossing until they are no longer pink on outside. Add 3/4 jar of salsa reserving 1/4 jar for topping the lasagna, reduce heat to medium low and simmer for ten minutes or until chicken is cooked through. Peel and dice carrots, add carrots and black beans to pan.

In a 9x9 baking dish lay a tortilla. Layer with half the chicken, black bean, carrot mix. Top with 1/2 cup shredded cheese (or more to taste). Add 2nd tortilla, add remaining chicken, black bean, carrot mix. Top with 1/2 cup shredded cheese. Add 3rd tortilla, top with remaining 1/2 jar of salsa and more cheese if desired.

Place baking dish in oven and bake for ten minutes or until cheese is melted.

Wash cilantro and remove bottom stems. You don't have to just use the leaves, the upper stems are delicious and this will save valuable prep time. Coarsely chop cilantro and mix into yogurt.

Serve lasagna with the cilantro / yogurt mix on the side

Makes 4 generous servings