Make You Weep Mexican Lasagna

One of my best ghi friends, Laura Merrill, knocked my socks off when she introduced me to a fantastic recipe, And Then He Wept (Mexican Lasagna).  Mexican and Italian...what could be better?  And the kicker is, it's super easy and she made it healthy!  Go ghi.  I made this delish dish last week and haven't been able to get it off my mind.  I didn't photograph my lasagna so here is a pic of Laura Merrill's and the simple directions.  

Mexican Lasagna

1 lb lean ground turkey 
1 onion, chopped
1 can Rotel, drained
1 can diced tomatoes, drained
1 small can of tomato sauce
2 packages taco seasoning
6 whole wheat tortillas
2 cups weight watchers Mexican cheese

Preheat oven to 350 degrees. Brown mean and onion. Add Rotel, tomatoes, tomato sauce, and taco seasoning - combine well. 

Spray a 9x13 inch dish with cooking spray. Place two tortillas in the bottom of the dish, top with some of the turkey mixture, follow with cheese. Repeat two more times. 

Cover with foil, bake for 30 minutes. Remove foil, bake for 10 more minutes. 

Serving size 1/8 of recipe
WW points 6

This recipe was lightened up from the original version. If you are interested in making the husky version replace the turkey with ground beef, the wheat tortillas with jumbo flour ones, and the two cups of cheese with five cups.

Thanks for the introduction ghi!