Gluten – free Mexican Lasagna

Ingredients
Corn Tortilla chips, 1 bag Gluten-free (I like to use “Mix-It” brand)
Extra Virgin Olive oil, 1/4 cup
Onion, 1 medium chopped
Garlic, 3 cloves minced
Crushed red pepper, 1/4 tsp
Ground turkey, 1lb (I use grass-fed, organic)
Chili Powder, 2 tbsps
Cumin, 2 tbsps
Turmeric, 2 tsps
Oregano, 2 tsps
Sea salt, to taste
Black pepper, to taste
Tomato sauce, 1/4 cup
Vegetable broth, 1/2 – 3/4 cup (Chicken broth may be used)
Shredded Cheese, 1 – 2 cups (I use Mexican blend, but cheddar or any other type of cheese may be used as well)

Cooking Instructions:
Preheat oven 350 degrees.
In a sautee pan, heat onion, crushed red pepper, and Olive oil on low heat.
Once onions are translucent, add garlic and sautee for about 1 – 2 minutes.
Meanwhile, season turkey with Chili powder, cumin, turmeric, salt and pepper.
Add turkey and tomato sauce to pan and brown turkey.
Add broth and bring to boil. Simmer until sauce is thickened to desired consistency.
Layer bottom of lasagna pan with tortilla chips. Add layer of sauce, follow with layer of shredded cheese. Follow this layering pattern, ending with the cheese.
Bake in oven for about 15 minutes, or until cheese is melted.

** I like using all organic ingredients. However, if that isn’t possible, I recommend aiming for the meat and dairy to be organic / grass-fed. It really makes a difference in the taste.