Chicken tortilla lasagna
60
- Prep Time15 mins
- Total Time15 mins
- Makes6 Servings
Ryan Szulc
Want the great taste of lasagna but don't have an hour to make it? We use soft tortillas instead of pasta sheets in this quick-bake version.
Ingredients
1 tsp olive oil
500 g ground chicken, or turkey
1 small onion, finely diced
1 garlic clove, minced
227-g pkg sliced button mushrooms, chopped
1/2 tsp dried oregano
1/2 tsp dried basil
398-mL can tomato sauce
2 tsp brown sugar
3 10-in. flour tortillas
1/2 142-g clamshell baby spinach, about 4 cups
1 cup mozzarella
1 cup shredded cheddar
Instructions
Preheat oven to 350F. Lightly spray a 9-in. pie plate with oil.
Heat a non-stick frying pan over medium. Add oil, then turkey. Cook, stirring often to break up meat, until no pink remains, about 3 min. Add onion, garlic, mushrooms and herbs. Cook until onion is soft, about 3 min. Stir in tomato sauce and brown sugar. Gently boil until sauce reduces slightly, 5 min.
Assemble lasagna by placing a tortilla on the bottom of prepared pie plate. Spread 1 1/3 cups sauce in an even layer over tortilla. Scatter 1 1/3 cups spinach, then 2/3 cup of cheese mix overtop, pressing down gently on the tortilla as you layer. Repeat with remaining tortillas, sauce, spinach and cheese. (The spinach will cook down as it bakes.)
Bake in centre of oven, uncovered, until cheese is melted, about 20 min. Let stand for 5 min before cutting into wedges.
Nutrition (per serving)
Calories 419, Protein 30g, Carbohydrates 30g, Fat 20g, Fibre 4g, Sodium 876mg.