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“This is a wonderful recipe to make for small families. I do not add the jalapenos to mine. I got this recipe from Light and Tasty. Freezes well!”
1hr 5mins
1 lasagna

Ingredients Nutrition


  1. In a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
  2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9x2-inch baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
  3. Cover and bake at 350°F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.
  4. I like to buy disposable loaf pans and make about 4 lasagnas out of this recipe. I like to cover them with foil, and place in a seal a meal bag (or freezer bag). The no-cook noodles fit perfectly in the loaf pans!

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