Tortilla Lasagna

 

Tortilla Lasagna

North Carolina Cooperative Extension

This decadently cheesy meal will please any cheese lover. A healthy meatless lasagna option made with tortillas, it has subtle sweet potato hints with hearty mushrooms and fresh green peppers.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Entree, Main Course

Cuisine Mexican

Servings 6

Calories 320 kcal

Ingredients

  

• 1 tablespoon canola oil
• 1 yellow onion
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 can (28-ounces) crushed tomatoes
• 1 green bell pepper
• 1 cup mushrooms
• 1 bay leaf
• 1 large cooked sweet potato
• 12 (5-inch) corn tortillas
• 1 (6-ounce) package queso fresco
• 4 ounces shredded Monterey Jack cheese
• 1 cup non-fat plain yogurt
• 12 sprigs fresh cilantro

Instructions

 

• Preheat oven to 350 degrees. Wash vegetables. Chop onion, garlic and sweet potato. Slice green pepper and mushrooms. Wipe off top of can of tomatoes.
• Heat oil in a large sauté pan and sauté the onion. Cook for about 5 minutes until onion is translucent. Then add the garlic and oregano.
• Stir in tomatoes and bring to a boil. Add the green pepper, mushrooms and bay leaf. Let it cook for 5-10 minutes. Remove the bay leaf and then add cooked sweet potato and a pinch of salt.
• Combine the queso and Monterey Jack cheese. Place a spoonful of tomato sauce mixture on the bottom of a large casserole dish. Put 3 to 4 tortillas on top of the sauce and sprinkle 1/3 of the cheese mixture on top of the tortillas.
• Layer tortillas, cheese, sauce, ending with tortillas topped with cheese. Cover with foil and bake for 25 minutes.
• Chop the cilantro and sprinkle it on top of the dish along with a dollop of yogurt.

Notes

Smart Shopping Tips

• When buying sweet potatoes, select ones that are free of soft spots and bruises. Make sure to store them in a cool and dark location.
• Choose bunches of cilantro that have a good amount of fragrance and are bright green. Avoid ones that have black spots, are wilted, or have a yellow tint. To store cilantro, place in a plastic bag with a damp paper towel wrapped around the stems. Place in refrigerator.

Cooking & Serving Tips:

• To add some heat to this recipe, add 1/2 teaspoon of cayenne black pepper and 1/2 teaspoon of red chili pepper.
• If you are trying to cut back in fat, you could use fat–free or light cheeses.
• Instead of using mushrooms, try using black olives.
• A healthier tortilla option would be to exchange regular tortillas for whole wheat.