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Wacky Tortilla Lasagna


Low Fat Lasagna W MA LOGOTo continue with the second of four WACKY recipe using tortillas, I’m turning to LASAGNA. Here are two versions. One is low fat (using chicken) and the other is higher in fat but of course, tastier if you use the sausage. The purpose of the tortillas in the lasagna is the same as in my previous post about the APPLE PIE. It holds in the juices, making a much richer taste and it’s so much easier to cut cleanly. The addition of the tortilla strips keeps the lasagna from getting too runny. Using a thick tomato sauces helps a lot too. I’ve tried this out on a lot of people and everyone asks for the recipe!

WACKY TORTILLA LASAGNA

Serves eight

Ingredients:

3 MexAmerica six inch flour tortillas cut into 1/8” X 1” strips

9 “No Boil” or “Oven Ready” lasagna noodles

3 Tablespoons olive oil

1 yellow onion, diced small

1 pound ground chicken (Low Fat Version) OR 1/2 pound regular sausage and 1/2 pound hot sausage

Salt and pepper

36 ounces Tomato Sauce (Garlic & Herb is great or SEASONS HARVEST Arrabiata if you like it spicy!)

2 cups 2% Low Fat Cheddar Cheese

1 cup 2% Low Fat Mixed Mexican Cheese 

Method:

  1. Heat the oil in a large frying pan. Sauté the onion just until soft. Add the chicken (OR SAUSAGES) and cook just until done (not pink). Sprinkle with salt and pepper.
  2. Build the lasagna. First layer in sauce, then 3 noodles, then sauce, meat mixture and last cheese. Repeat twice, ending with the last 3 noodles. Top those with sauce and finally cheese.
  3. Bake in a preheated oven at 350 F for about 30 minutes or until cheese is completely melted and the lasagna is warmed through. Remove from oven. Let it sit for 10 minutes and then serve it with some crusty bread.

Chef Lynn’s Tips:
1. Using a very flavorful and nicely spiced tomato sauce is key for the success of this dish.

2. Make sure the no boil noodles are completely covered with sauce and be sure to let it sit 1/2 hour in the fridge before baking to let the noodles absorb the sauce. This is also a great make ahead dish. You can make it as much as a day before – or even bake it, cool and refrigerate it the day before. Then cut it first and heat it afterward for really clean cuts.

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