2 lb. ground turkey
2 tbsp. olive oil
1/2 cup chopped onion
2 tbsp. chili powder
1 tsp. ground cumin
1 (16 oz.) jar spaghetti sauce (your choice)
6 lasagna noodles
3/4 cup dairy sour cream
1 1/2 cups shredded Monterey Jack cheese
1 (4 oz.) can chopped green chilies

In a large skillet, heat oil over medium to high heat. Add onion and sauté until translucent. Add turkey and cook until no longer pink. Drain off any liquid, add chili powder and cumin. Mix well and add spaghetti sauce. Simmer for 10 to 15 minutes.

Meanwhile, cook lasagna noodles, following package directions. Drain and reserve.

Spread 1/3 cup meat sauce in the bottom of a deep 9x4-inch baking dish. Place 2 noodles on top of sauce, overlapping slightly. Spread noodles with half the sour cream; then sprinkle with 1/3 of the cheese. Repeat layers once more, topping with the chilies. Layer with noodles. Spoon remainder of sauce over noodles, and top with cheese.

Cover and bake in a preheated 350°F oven for 25 to 30 minutes. Uncover and bake 10 to 15 minutes longer. Serve hot.

Serves 4.

Submitted by: Tamara