Turkey tortilla lasagna

63

PREP TIME

15 min

TOTAL TIME

40 min

Makes

6 Servings

Turkey tortilla lasagna

Ryan Szulcs

Ingredients

  • 1 tsp olive oil
  • 500 g ground turkey , or chicken
  • 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. soft flour tortillas
  • 4 cups baby spinach
  • 1 cup shredded 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.
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