Tortilla Lasagna

Wednesday night arrived, and with it the lovely news that DH didn’t have to work.  Lovely, except that I hadn’t planned dinner to include him, as he gets fed when he is at the cafe….  Nothing on the plan and not much in the fridge either, so there was a momentary panic before I remembered this recipe, which will go from ingredients to table in less than 30 minutes.

It’s one of DH’s favourite recipes, modified from a magazine article many years ago.

Tortilla Lasagna (serves 4 if you have salad to go with it, or have a full pack of 8 wraps)


Wheat tortilla wraps (minimum 4, but 6+ is better)
Tomato pasta sauce (1/2 jar or make your own: 1/2 onion fried gently, add 1 tin chopped tomatoes, simmer while you’re flapping about defrosting the spinach and setting the table)
Frozen spinach (300g, defrosted and the water squeezed out a bit)
finely grated cheddar cheese (150 – 400g depending on how cheesy you like it, and how far your budget will stretch)


Put some greaseproof paper on a baking sheet.  You really need this as the wraps can weld themselves to whatever you cook them on.
First layer: 1-tortilla, 2-pasta sauce, 3-spinach, 4-cheese
Last layer: tortilla, pasta sauce, cheese

Bake in a hot (200C) oven for 20 minutes, remove and allow to stand for 5 minutes to firm up a little.
Cut like a pizza and eat hot or cold.
It freezes and reheats very well.

This time we had ours made with 4 wraps, and about 150g of cheese, and it was yummy but only fed 2 adults and 1 6-year-old.  More wraps and more cheese = more people….


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