To make the Tex-Mex "spaghetti" sauce:
2 Tbsp canola oil
2 lbs ground turkey
1 large onion, diced
1/2 large green pepper, diced
3-4 large garlic cloves, minced
32 oz chopped canned tomato (I use Pomi)
2 10-oz cans Ro*Tel
1 heaping Tbsp ground cumin
1/2 tsp ground cinnamon
2 tsp adobo seasoning (or Mexican oregano)
Kosher salt and fresh black pepper, to taste
Hot sauce (optional), to taste
In a large heavy stockpot or Dutch oven, heat the oil over medium heat and add the turkey. Stir, breaking up all of the pieces, until the meat is no longer pink. Add the onion and green pepper, and sauté, stirring frequently, until the onion is translucent. Add the garlic, stir, and cook for 1 minute. Add tomato, Ro*Tel, cumin, cinnamon, adobo, salt and pepper. Bring to a boil, then reduce heat to simmer, and cook, stirring every 5-10 minutes, for 50 minutes, or until the sauce reaches desired consistency. Taste, adjust for seasoning, and add a few drops of hot sauce if you wish.
For the "lasagne" (serves 4; can be expanded to fit any size pan):
2-3 cups Tex-Mex meat sauce (above)
4-5 soft-taco size whole wheat or oat bran tortillas (8-inch)
8 oz shredded Monterey Jack or cheddar cheese, regular or low-fat
Preheat oven to 350°F.
In a 9-inch square cake pan or any other ovenproof baking dish, spread a small amount of sauce. Cover with a tortilla (or as many as you need to cover the pan). Add another thin layer of meat sauce. Cover that with a layer of cheese. Repeat: tortilla, sauce, cheese. And again. Stop when you get near the top of your pan, ending with a cheese layer. Cover with foil, and bake for 20-25 minutes, until the cheese on top has melted. It will look like a ghastly mess, so uncover and let it sit and regroup for 15 minutes before you cut it. Can be frozen.