It sounds odd, but oh my word, it was delicious!
I’ve been trying to find healthy options for dinner, that also make enough for lunch the next day. We’re big on bringing our lunches to work, as in the end it saves us money and we would really like to buy a house early next year. Well, I would, but I am sure Scott would be on board as well.
When I came across this recipe in a magazine I thought it would be one of those that I make once, and then never go to again. Boy was I wrong! It has so many good things going for it:
- Ground Turkey instead of beef
- A whole whack of baby spinach
- Whole wheat tortilla’s instead of pasta
- It’s warm and gooey and total comfort food
- Made 6-8 servings
- 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 inch flour tortillas
- 1/2 142 g clamshell of baby spinach, about 4 cups
- 2 cups shredded mozzarella-cheddar cheese mix
- 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.