Hearty and Healthy Mexican Lasagna

For dinner tonight, I brought back a recipe I love that I haven't made in a very long time - Racheal Ray's Mexican Lasagna. This lasagna has two convenient qualities - it's made in no time, and it is huge! This meal could easily feed 4 or 5 people, or if you are cooking for one, like me, feed you for a whole week. I'm not a huge fan of Racheal Ray anymore, though it is true that her 30 Minute Meals was the first Food Network show to really suck me in. I give her credit here - I began cooking at 7:15 and was eating by 7:45.

I, of course, made a few tweaks to Ms. Ray's recipe, but my changes are really just personal preference. I use ground turkey instead of chicken, mostly because I can never seem to find ground chicken in my local stores. I use fire-roasted tomatoes over taco sauce, and to make it a bit healthier, add low-fat cheese and whole wheat tortillas. The result is a yummy casserole full of chunky meat and vegetables. I like to serve mine with a dollop of sour cream, and a sprinkle of hot sauce. It keeps amazingly and like Italian-style lasagna, is often better the next day, once the flavors meld more. I'd imagine it would freeze fabulously as well.