Low-cal deep-dish lasagna

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PREP TIME

30 min

Makes

8 servings

* PLUS Cooking time: 15 minutes, Baking Time: 35 minutes

Ingredients

To prepare sauce, chop 2 onions. Heat oil in a large wide saucepan set over medium heat. Add onions and cook, stirring often, until soft, about 5 minutes. Stir in salsa, tomato sauce and cumin. Bring to a boil, stirring occasionally, then remove from heat.
To prepare filling, chop remaining onion and place in a large frying pan with garlic, chicken, chili powder, salt and black pepper. Set pan over medium heat and cook, stirring often with a fork to keep chicken crumbly, until chicken loses its pink color, about 10 minutes. Meanwhile, chop green peppers. Stir into cooked chicken and remove pan from heat.
Preheat oven to 375F (190C). Lightly oil bottom of a 9×13 inch (3 L) baking dish and spread with a thin layer of sauce. Cut 2 to 3 tortillas in half and arrange so they cover bottom of dish, laying cut edges of tortillas against sides of dish. Overlap as necessary and cover center of pan as well. Spread with about 1 cup (250 mL) of sauce. Top with half chicken mixture. Spread with sour cream. Slice remaining tortillas in half and form another layer. Spread with remaining chicken mixture, then sauce. Sprinkle with cheese.
Bake in center of preheated oven until cheese is golden, about 35 to 40 minutes. Let stand for 10 minutes before cutting.

Tortillas replace lasagna noodles, and salsa makes an instant sauce in this easy-to-make Southwestern-style lasagna.

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