Preparation time:

15 minutes

Cooking time:

25 minutes

Makes:

6 Servings

 
Ryan Szulc

Ingredients

• 1 tsp oilve 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 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.

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

30 g

carbohydrates

30 g

fat

20 g

fibre

4 g

sodium

876 mg

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