Gluten-free Mexican Lasagna

This gluten-free Mexican lasagna is a quick and easy weeknight dinner using only 5 simple ingredients.



  • 1 16 oz. jar chunky salsa
  • 1 16 oz. jar authentic (non-chunky) salsa
  • 1 lb. ground turkey
  • 1 package taco seasoning
  • 15 soft gluten-free corn tortillas
  • 1 12 oz. package Mexican blend shredded cheese
  • 1 15.4 oz. can refried beans


  • shredded lettuce
  • diced tomato
  • sour cream
  • taco sauce



Preheat oven to 350 degrees.

Brown, drain and rinse ground turkey. Add taco seasoning and prepare as directed. Next, combine meat with the jar of chunky salsa.

Spread 1/3 of the meat mixture on the bottom of a 9 x 13 pan. Place 5 tortillas on top of the meat mixture, covering the pan as much as possible. Spread another 1/3 of the meat on top of the tortillas.

Layer ½ of the refried beans on top of the meat mixture then sprinkle 1/3 of the cheese on top. Create another layer of 5 tortillas.

Spread the remaining meat mixture on top of the tortillas. Layer the other ½ of the refried beans and another 1/3 of the cheese on top. Create the top layer with the remaining 5 tortillas.

Pour the authentic salsa over the tortillas and sprinkle the remaining cheese on top.

Cover with aluminum foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes, or until cheese is beginning to turn brown

Cut into pieces and serve with shredded lettuce, diced tomato, a dollop of sour cream and taco sauce, as desired.


Source : allrecipes.Com