Quesadilla Lasagna with Green Sauce
Nutritionist Dana White’s fabulous Quesadilla Lasagna recipe is surprising, delicious, quick and easy to make, and a great source of lean protein, vegetables and fiber. Even my husband who does not usually care for ‘1-pot’ meals loves this hearty dinner.
So give this recipe a whirl when you have about a cup of leftover Green Sauce. Or make some delicious Green Sauce first: it’s fantastic on proteins, vegetables, salad and as a dip. Or make this fabulous dish using salsa.
It’s an adaptable recipe: bump up the chili powder or garlic…or not. Make it spicy using a jalapeno pepper…or not. However you make it, I bet you’ll love it as much as I do. It’s a great weeknight dinner that’s easy, heart-healthy and delicious.
Nutritionist Dana White's fabulous Quesadilla Lasagna recipe, but made with her equally fabulous "green sauce" instead of traditional salsa.
- 1 tsp olive oil
- 1 pound ground turkey breast
- 1/2 white or red onion finely chopped
- 1 clove garlic minced, or more to taste
- 1 tsp cumin
- 1 tsp chili powder
- 1 small zucchini sliced
- 1 yellow bell pepper chopped
- 1 jalapeno pepper minced (optional)
- 3 whole wheat flour tortillas
- 1 cup shredded low fat cheddar cheese
- 1 avocado diced (optional)
- 3/4 cup Green Sauce (see recipe) or salsa
- Salt and pepper to taste
- Canola oil spray
Make Green Sauce if not already made (see recipe)... Note, traditional red salsa can be used instead of Green Sauce, and is what Dana's original recipe calls for.
Preheat oven to 375°F
Dice onion, garlic, zucchini, bell pepper and optional jalapeno pepper.
In a large skillet under medium-high heat add turkey and sauté for 4 to 5 minutes until browned (it's OK if not cooked all the way through). Remove from pan and reserve.
Heat olive oil (medium heat) in same large skillet. Add onion and sauté for 3-4 minutes. Add garlic and cook for 1-2 minutes more. Season with salt, pepper, cumin and chili powder; stir to combine. Add diced zucchini, bell pepper and jalapeno (if using), stir to combine, and cook for 1-2 minutes. Then add back the turkey, and cook, stirring continuously, until turkey meat is no longer pink and vegetables are slightly tender. Turn off the heat and set the skillet aside.
Spray a 9-inch pie plate or square casserole dish with non-stick spray. Place one flour tortilla on the bottom of the pan and top with half the turkey mixture and 1/4 cup cheese. Create second layer with another tortilla, and add the remaining turkey mixture and another 1/4 cup of cheese. Create top layer with remaining tortilla, 1/4 cup of Green Sauce or salsa and the remaining cheese. Bake until cheese is melted, about 15 to 20 minutes.
Optional: In a small bowl, combine diced avocado with remaining salsa. Slice the lasagna and serve topped with salsa-avocado mixture. Alternatively, top with extra green sauce to serve.
- 1 avocado
- Juice of 2 limes
- 2 cups fresh cilantro leaves and stems
- 1 jalapeno pepper
- ¼ white onion
- 2 tablespoons white vinegar
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 cup water
Juice limes. Trim top off jalapeno (and discard all seeds if you don't want very little kick; my preference is to use whole jalapeno but seed half for a mild kick). Prepare cilantro (chop and discard any brown or woody ends (but keep stems!), rinse and spin/pat dry.)
Combine ingredients in a blender -- no need to chop much of anything - just throw it all in blender. (If your cilantro is still very wet, reduce the water by a bit). Blend/puree until smooth
Taste for seasoning and adjust as needed.
If mixture appears too thick, add a little more water.