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||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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