2 ratings

Quesadilla Lasagna


Quesadilla Lasagna

Ground turkey and kidney beans makes this a better-for-you mashup of quesadillas and lasagna that doesn’t skimp on flavor. Recipe courtesy of Bush’s Beans.

Calories Per Serving


  • Nonstick cooking spray
  • 1 Tablespoon olive oil
  • 1 Pound ground turkey (about 93-percent lean)
  • ¼ Teaspoon kosher salt
  • 1½ Teaspoon chili powder
  • 1 16-ounce can reduced sodium kidney beans, such as BUSHS
  • 3 8-inch whole grain flour tortillas
  • 2 Cups shredded Cheddar


Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.

Heat the oil in a large skillet over medium-high heat. Add the turkey and salt, sauté for 5 to 6 minutes. Add the chili powder and beans; cook for 5 additional minutes.

Place 1 tortilla in the bottom of the prepared pie plate. Top with half of the turkey mixture and one-third of the cheese. Repeat the steps to make another layer, top the last tortilla with the remaining cheese. Bake until the cheese melts, 10 minutes. Slice and serve.