Southwestern Lasagna (Perdue)

It’s another one of those recipes that came from the Purdue company when they were introducing their own Ground Turkey to the supermarkets, like the another recipe found on this blog: “Turkey-Cheddar Bake”. And like that one, it has helpfully included in it suggestion for a side dish and for dessert.

(Serves 4)

1 package (1 lb.) PURDUE Ground Turkey
2 tablespoons olive oil
½ cup chopped onion
2 tablespoons chili powder
1 teaspoon ground cumin
2 cups prepared meat-flavored spaghetti sauce
6 lasagna noodles
¾ cup sour cream
1 ½ cups shredded Monterey Jack cheese
1 can (4 oz.) chopped green chiles

In a large skillet, heat oil over medium-high heat add onion and sauté until translucent. Add turkey and cook until no longer pink. Drain off any liquid, add chili powder and cumin. Mix well and add spaghetti sauce. Simmer for 10 – 15 min.

Meanwhile, cook lasagna noodles following package directions. Drain and reserve.

Spread 1/3 cup meat sauce in the bottom of the deep 9" x 4" baking dish. Place 2 noodles on top of sauce, overlapping slightly. Spread noodles with ½ the sour cream, then sprinkle with 1/3 of the cheese. Repeat layer once more, topping with the chilies. Layer with noodles. Spoon remainder of sauce over noodles, and top with cheese. Cover and bake in a preheated 350° oven for 25 – 30 min. Uncover and bake 10 – 15 min. longer.


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