Chicken tortilla lasagna
Chatelaine
* PLUS Cooking time: 25 minutes
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
- 30 g,
- Carbohydrates
- 30 g,
- Fat
- 20 g,
- Fibre
- 4 g,
- Sodium
- 876 mg.
