Cilantro lime Mexican Lasagna

So I tried a new dish last night.... Mexican Lasagna and my version is the Cilantro Lime Mexican Lasagna. I tweaked a few things here and there to make this a little more healthy. The original recipe calls for ground pork and I used lean white turkey, I also used black beans in place of hominy, and I used Flatout Healthy Grain flatbread wraps instead of the traditional tortilla. This took some of the fat out(turkey), added more protein(black beans), and cut down on calories and unhealthy carbs( multi grain flatbread).

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 pounds ground turkey
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• Salt and freshly ground black pepper
• 1 (15-ounce) can black beans
• 1 large red onion, chopped
• 4 cloves garlic, grated or chopped
• 2 jalapeno or serrano peppers, chopped- 3 or 4 for a little more heat
  
• 12 large tomatillos (14 to 16 if small), peeled (the leafy peel) and coarsely chopped
• A handful cilantro leaves- parsley leaves can be used if you are not a fan of cilantro
  
• 3 avocados
• 2 limes
• 2 tablespoons honey
• 1 package large tortillas
• 1 pound pepper Jack cheese, shredded
• Sour cream, to pass at table

Directions

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add turkey and crumble up as it browns. While turkey browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in black beans and reduce heat to simmer.

While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice- careful it can get strong. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.

Char all of the tortillas over an open flame or in dry hot skillet.This is important!!! If you don't do this the tortillas will get a little more soggy!

In a baking dish layer sauce, tortilla, meat, cheese, sauce, tortilla, meat, cheese, sauce, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

I really loved this dish! I am a huge fan of lime and cilantro. NOTE: add avocado and honey and let the tomatillos cook longer to mellow out the tartness of the tomatillos! For a thicker and dryer lasagna use more meat and beans!!