Tortilla Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 6.6 g
  • Cholesterol: 6.6 mg
  • Sodium: 961.0 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 18.1 g

View full nutritional breakdown of Tortilla Lasagna calories by ingredient
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My favourite mix of mexican and italian flavours!! My favourite mix of mexican and italian flavours!!
Number of Servings: 12


    3 tsp olive oil
    1 large onion, chopped
    3 cloves garlic, minced
    1 tsp dried oregano
    4 tbsp chili powder (less if you don't like a lot of spice)
    1 tbsp ground cumin
    3 cups plain tomato sauce
    1 cup diced tomatoes (fresh or canned)
    1 pkg Yves Veggie Ground Round (any flavour)
    2 cups mushrooms, sliced thinly
    1 pkg frozen spinach, thawed
    1/4 tsp ground nutmeg
    1 egg white
    1 cup fat free ricotta cheese
    1.5 fat free mozzarella, grated
    6 10" Flour tortillas (your favourite kind)


Preheat oven to 375*F
Grease a lasagna pan with fat-free cooking spray.
Heat 1 tsp olive oil over medium heat in a skillet. Add the onion, saute until clear, about 3-5 minutes. Add the garlic, saute another minute. Add the oregano, chili powder and cumin. Stir until spices are fragrant.

Add the tomato sauce and diced tomatoes. Heat until it reaches a simmer. Stir in the Yves Ground Round (you can use real meat here, but it won't be as low fat). Set aside.

Meanwhile, saute the mushrooms in 2nd tsp of oil. They should cook down and brown nicely. Season with salt and pepper, set aside.

Squeeze the spinach in a tea towel - try to get as much water out as possible. (If you decide to use fresh spinach, you have to squeeze the water out after you've cooked it) Saute it with the nutmeg in the final tsp of oil.

Mix the egg white into to ricotta. Set aside.

To assemble:
Put a little bit of the sauce into the bottom of the lasagna pan. Cover with 2 tortillas. Spread on half of the ricotta mixture and 1/3 of the mozzarella, then cover it with the spinach and some more sauce. Repeat with 2 more tortillas, remaining ricotta, 1/3 mozzarella, mushrooms and some more sauce. Top with the last 2 tortillas, and the rest of the sauce and mozzarella. If you like it spicy, sprinkle fresh ground pepper and red pepper flakes on top.

Cover with a lid or foil and bake for 30 minutes, then take off the cover and bake another 10 minutes. If the cheese has not browned nicely by then, put it under the broiler for about 3 minutes, watching carefully that it does not burn.

I usually serve this with a nice green salad and low-fat vinaigrette. The nutritional info entered is for 1/12 of the lasagna. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user LOSERSHAVEN.

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