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Thursday, 4 February 2016

Tortilla lasange

Tortilla lasagne

Lasange meets tortilla! This version is vegetarian for my meat free January. I like this so much I will definately do other variations. The homemade sauce is worth the little extra effort its so easy to make and can be the basis for many other recipes.




Ingredients

Sauce



1 tbsp olive oil
1 onion, finely chopped
1  red pepper, diced
2 garlic cloves, finely chopped
1 tsp mixed herbs
2 x 400g cans of chopped tomatoes
1 Red pepper
1 tsp paprika
salt and black pepper


Filling



260g spinach,
250g ricotta
1/8 teaspoon nutmeg
Salt
Pepper

For assembly

6 corn tortilla wraps
1 ball of mozzarella
100g Cheddar cheese


Serves 4

Method:

The sauce. 

1.Heat the olive oil in a saucepan,  add the onion and red pepper. Cook on a medium heat until the vegetables have softened and the onion is translucent. 


2. Add the garlic and cook for one minute.

3 Sprinkle over the mixed herbs, then add the tomatoes and season with salt and pepper. 

4.Bring the sauce to the boil, then turn down the heat, cover the pan and simmer for 15 minutes. 

5.Take the lid off the pan and simmer the sauce for another 10 minutes. Blend with a stick blender if desired.



6. Preheat the oven to 180 degrees Celsius (fan)

The filling

7. Wash the spinach and put it into a large saucepan. Cook until the spinach has completely wilted, then drain it in a colander.  Squeeze out as much of the water as you can. Leave it to cool

8. In a bowl add the ricotta,  cooled spinach and season with salt and pepper and  nutmeg.




9. Use a  round casserole dish big enough to accommodate your tortillas. 

10. Add a quarter of the tomato sauce on the base of the casserole dish.


11. Spread one tortilla with a third of the spinach mixture and place on top of the tomato sauce (ricotta side up). Top with some torn mozzarella.



12. Top with another tortilla. Add another quarter of  tomato sauce.


13. Top another tortilla with a third on the ricotta mix, and torn mozzarella as before and place on top tomato topped tortilla.



14. Repeat step 13 again using the last third of the ricotta. 


15.Add a final  tortilla, finishing with the last of the tomato sauce. Top with the remaining mozzarella, then sprinkle over the grated cheese.


16.  Bake the lasagne in the oven for 25-30 minutes until it is brown and bubbling. 






17. Enjoy


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