Chicken Tortilla Lasagna

By Rita Z – Burlington, ON
Chicken Tortilla Lasagna
  • Prep Time: 20
  • Total Time: 45

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About this Recipe

Try this amazing twist on lasagna - and it can be made gluten free and dairy free. It's delicious.


1 tsp water or grapeseed oil
500 g Maple Leaf Prime Naturally Lean Ground Chicken
1 small onion
1 clove of garlic, minced
227 g package sliced button mushrooms, chopped
1/2 tsp dried oregano
1/2 tsp dried basil
398 ml can tomato sauce
3 10 inch brown rice flour tortillas
4 cups baby spinach
2 cups shredded mozzarella-cheddar cheese mix or Daiya (dairy free) cheese
1/2 cup feta (optional)


Preheat oven to 350°F. Lightly spray a 9 inch pie plate with oil. Heat a non-stick frying pan over medium. Add oil or water, then chicken. Sauté meat until no pink remains, about 3 minutes. Add onion, garlic,
mushrooms and herbs. Cook until onion is soft, about 3 minutes.
Stir in tomato sauce. Gently boil until sauce reduces slightly, 5 minutes. 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(s). (The spinach will cook down as it bakes.) Bake in centre of oven, uncovered, until cheese is melted, about 20 minutes. Let stand for 5 minutes before cutting into wedges.

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