Turkey tortilla lasagna

Prep 15 min
Total 40 min
Makes 6 Servings



1 tsp
500 g
ground turkey, or chicken
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
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.


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