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Not long ago, I presented a lasagna recipe in this column that featured the popular no-boil noodles that are widely available in supermarkets today. This month, I am introducing another quick lasagna recipe that features tortillas instead of noodles. I'll admit that it is less than traditional, but it tastes wonderful and it only takes 15 minutes in a hot oven before it's on your table! If you're in a rush, it can't be beat!
Assembling the lasagna is also easier than the traditional version. Simply spoon a generous amount of filling onto one tortilla and place another one over the filling. Press the tortilla evenly to spread the filling to the edges. Ta-da! You're ready to move onto the next layer. It's so easy, your kids can do it - what a great way to get them involved in the kitchen.
The rich sauce in this lasagna features both chicken and Italian sausages. If you don't have them on hand, you can also use shredded beef, ground hamburger, cooked cabbage, or even bread crumbs! The amount of variety that can be introduced to this dish guarantees that you will have a trusty stand-by should dinner plans suddenly become rushed. Like that never happens, right?
4 - 10" flour tortillas
28 oz. tomato sauce
12 oz. low fat cottage cheese
1/4 c. parmesan cheese
2 tsp. Italian seasoning
3 Italian sausages, cooked and cut into small pieces
1/2 c. cooked chicken, cubed
1/4 c. onion, chopped
Preheat oven to 350 degrees. Spray a 10" baking pan with cooking spray.
In a large bowl, combine cottage cheese, parmesan cheese and Italian seasoning. Mix until thoroughly combined. In a medium saucepan, combine tomato sauce, sausages, chicken and onion. Mix over medium heat until thoroughly combined and heated throughout.
Layer the ingredients in the following arrangement in the prepared 10" pan:
Bake for 15 minutes. Slice like a pie into eight servings. Serve immediately.