Pastor Ryan’s Mexican lasagna (adapted to be nondairy)
4 cups unprepared rice (I used brown)
6 cups chicken broth
4 – 8 whole tomatoes (up to you)
2 – 3 whole onions (up to you)
8 (to 14) cloves garlic (up to you)
taco seasoning (or chili powder, paprika, and cumin) to taste
1 – 2 can black or pinto beans (up to you)
3 pounds ground turkey
2 jars (16 ounce) salsa verde
3 packages (16 ounces) soy cheddar cheese
1 16-ounce jar enchilada sauce
3 cans corn, drained
soy sour cream, to taste
cilantro, to taste
Begin by preparing rice with chicken broth. Once prepared, salt to taste. Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of margarine. Add approximately 3 tablespoons chili powder, and 1 1/2 tablespoons of both paprika and cumin. Stir until nicely combined. Feel free to add beans if you like them…. no need to drain. Mix cooked rice in together with tomato/onion/garlic mixture.
Brown the turkey using about 3 tablespoons chili powder, 1 1/2 tablespoons paprika, and 1 1/2 tablespoons cumin, salt to taste, and about 4 – 6 ounces of water to create the taco turkey.
In your largest baking pan, spread one container of salsa verde in the bottom. Layer on tortillas, covering the salsa verde; overlapping is expected. Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and lay it on top of the rice layer. Add another layer of tortillas on top of your cheese layer, then pour enchilada sauce over the tortillas and spread it out evenly. Add layer of browned ground turkey. Add 3 cans of corn (drained) on top of the turkey layer. Then the remaining amount of rice mixture on top of the corn layer followed by the remaining jar of salsa verde, on which you will add the remaining cheese to the top. Sprinkle a little taco seasoning or cayenne pepper on top.
Bake in a preheated 375 degree F. oven for 25-35 minutes, until cheese has melted and begins to brown. Garnish with chopped cilantro and serve with sour cream on the side. Serves 12.