Turkey Tortilla Lasagna


  • Prep Time15 mins
  • Total Time40 mins
  • Makes6 Servings
Turkey Tortilla Lasagna

Ryan Szulcs

Chatelaine Triple Tested


  • 1 tsp olive oil

  • 500 g ground turkey, or chicken

  • 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. soft flour tortillas

  • 4 cups baby spinach

  • 1 cup shredded mozzarella

  • 1 cup shredded cheddar


  • 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.

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