Chicken tortilla lasagna


( 47 ratings )

Preparation time:
15 minutes
Cooking time:
25 minutes
6 Servings
Ryan Szulc

Ryan Szulc


  • 1 tsp oilve oil
  • 500 g  ground chicken or turkey
  • 1 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 tomato sauce
  • 2 tsp brown sugar
  • 10 inch flour tortillas
  • 1/2  142 g clamshell baby spinach, about 4 cups
  • 2 cups shredded mozzarella-cheddar cheese mix

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.


  • 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)

30 g
30 g
20 g
876 mg

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