Chicken tortilla lasagna

Prep 15 min
Plus Cooking time: 25 minutes
Makes 6 Servings

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.



1 tsp
500 g
ground chicken, or turkey
small onion, finely diced
garlic clove, minced
227-g pkg
sliced button mushrooms, chopped
1/2 tsp
dried oregano
1/2 tsp
dried basil
398-mL can
2 tsp
10-in. flour tortillas
1/2 142-g clamshell
baby spinach, about 4 cups
1 cup
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.


Calories 419
Protein 30 g
Carbohydrates 30 g
Fat 20 g
Fibre 4 g
Sodium 876 mg

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Photo credit: Ryan Szulc

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