Ole! GF Mole Mexican Lasagna

Gluten-Free, Sugar-Free, Low-Calorie, Low-Sodium, Wheat-Free, High Fiber Mexican Lasagna

Holy Moly, it's Ole Mole (oh-lay moh-lay)! Love lasagna? Can't tolerate wheat or gluten? Try the tortilla solution! Instead of semolina noodles, this lasagna calls for corn ~ lovely sprouted corn tortillas. 
Mole is a spicy Mexican sauce. The most common form is Mole Poblano, a smooth, velvety sauce that includes chocolate. 
Like all our healthy recipes, Mexican Lasagna is satisfying, easy to make and sugar-free. It's not too spicy for family fare, and the aroma attracts even picky eaters. Ole Mole!

Ingredients:

• 1 lb. ground free-range turkey or chicken
• 8 Food for Life sprouted corn tortillas
• 2 C. grated cheese (suggestions: goat gouda, sheep pecorino romano, Monterey jack, pepper jack, depending on your tolerance)
• 5 cloves garlic, minced
• 1 lg. onion, sliced
• 3 T. unsweetened, 100% cocoa
• 2 tsp. cumin
• 1-1/2 tsp. oregano
• 1 tsp. cinnamon
• 1/4 tsp. red pepper flakes (or more, to taste) 
• 1/4 tsp. ground red pepper (or more, to taste)
• 2-3 T. yellow corn meal
• 1 C. Pacific Natural Foods Organic Low-Sodium chicken broth
• 1 C. Low Sodium V-8 vegetable juice
• 2 T. canola oil

Preparation Notes: 

• If you are lactose intolerant to the extent that you can't eat goat or sheep dairy, this is not the recipe for you.
• As ground turkey contains little fat, overcooking dries and toughens it. In step 3, below, be sure to cook turkey only until about half done. Turkey will be thoroughly cooked by completion of step 8.
• Preheat oven to 375 degrees.

Directions:

1. In a large sauce pan, saute onion in oil for about 3 minutes, until softened. Add garlic and saute for 1 additional minute.
2. Add cumin, oregano, cinnamon, both peppers and cocoa. Mix well.
3. Add turkey and cook for 2-3 minutes, only until about half the pink color is gone.
4. Add broth and juice; bring to boil.
5. Add cornmeal and stir 1-2 minutes to thicken. Remove from heat.
6. In a greased 9x14 in. baking dish, lay 2 corn tortillas overlapping by 2 inches.
7. Cover with 1/4 of meat mixture, then 1/4 of the cheeses. Repeat 3 times, ending with cheese on top.
8. Bake at 350 degrees fir 20 minutes or until cheese bubbles.

Yield: 5 servings

Calories: 235 plus approx. 20 calories per ounce of cheese added.

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