Search

Cheddar tortilla lasagne

(61 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Cheddar tortilla lasagne recipe
Cheddar tortilla lasagne recipe
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This clever vegetarian lasagne only needs five ingredients and is quick and easy to make. Plus it counts as two portions to your five-a-day and tastes delicious too!

Ingredients

  • 250g (9oz) mature Cheddar cheese
  • 350g (12oz) fresh spinach
  • 6 soft tortilla wraps
  • 350g (12oz) jar tomato pasta sauce
  • 6 tomatoes, thinly sliced
  • Salt and freshly ground black pepper
  • Mixed salad leaves, to serve

Top tip: You could use homemade or ready-made pancakes instead of tortillas if you prefer.

Refrigerate any lasagne leftovers and eat within 2 days, or wrap and freeze for up to 2 months.

Method

  1. Preheat the oven to 190C (fan oven 170C, gas mark 5).
  2. Grate the cheese onto a board and divide into six equal portions.
  3. Pack the spinach into a large saucepan and add a little water. Cover and cook for 3-4 mins until the leaves have wilted. Drain well, squeezing out the excess moisture. Cool for a few mins.
  4. Place one tortilla wrap on a greased baking sheet. Spread 2-3tbsp of pasta sauce over the surface, then arrange one third of the spinach on top, season, then sprinkle with one pile of grated cheese. Place a second tortilla on top, spread with pasta sauce and arrange sliced tomatoes over the surface, sprinkling them with more cheese. Repeat the layers until the ingredients are used up, topping the final tortilla with just grated cheese and tomato slices.
  5. Bake for 20-25 mins. Cool for 5 mins, then cut into slices. Serve with mixed salad leaves.

Your rating

Average rating

  • 4
(61 ratings)

Your comments

comments powered by Disqus

FREE Newsletter