Preheat oven to 400 degrees F and spray a 9-inch square baking dish with non-stick cooking spray.
Spray a large non-stick skillet with cooking spray and heat over medium heat. Add the turkey and brown it, stirring to crumble it as it cooks. Stir in the taco seasoning, black beans and 1 cup of the tomatoes and continue to cook until heated through. Put turkey mixture in a bowl and set aside.
Using the same pan, add the vegetable blend to the pan. Cook for 1 to 2 minutes, stirring occasionally. Add the salsa and cook for another minute, stirring well to combine. Remove pan from the heat.
Spread 1/2 cup of the enchilada sauce in the bottom of the prepared baking dish. Place 4 tortillas on top of sauce, breaking them if necessary to cover the bottom of the dish. Then evenly spread 1/4 cup cheese and 1 1/2 cups turkey mixture on top of the tortillas. Place 4 more tortillas on top of the turkey mixture, breaking them if necessary to cover the turkey. Then evenly spread 1/4 cup cheese and 1 cup of the vegetables. Repeat the turkey and cheese layer and then the vegetable and cheese layer again. Be sure to put 4 tortillas in between each layer that you make.
After the last layer, top with remaining tortillas, any remaining turkey mixture or vegetables if there are any, ¾ cup enchilada sauce, ½ cup tomatoes, and 1 cup cheese.
Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until bubbling around sides and heated through. Allow to stand for 10 minutes before slicing and serving. Top with guacamole if desired.
Make Ahead: Prepare the dish a day ahead of time or the morning of through step 5, cover and refrigerate until ready to bake.
Turkey Lasagna Mexicana
Amount Per Serving
Calories 435Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 6g30%
Trans Fat 0g
Total Carbohydrates 51g17%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.