Happy Monday, everyone!
Tonight’s dinner features a very easy twist on lasagna that’s perfect for a quick weekday meal. Its one of the sous chef’s favourites… read on for more evidence on that!
To start, you need a meat sauce prepared ahead of time (unless you were simply using jarred tomato sauce). Luckily, we had some in the freezer so I just defrosted it the day before. It consisted of tomato sauce, ground turkey, sauteed mushrooms, onions, and spices.
Now, all you need to do is layer a few things and throw it in a preheated oven to 350 degrees, couldn’t be easier!
First up – lightly spray the bottom of a pie pan or cake pan (I used an 8 inch round pan). Put down one tortilla.
Next, add half of the sauce mixture you’re planning to use.
Then I sprinkled on some nutritional yeast (you could skip this or add Parmesan).
Fresh spinach comes next, along with grated cheddar cheese (I used a vegan substitute because I’m avoiding dairy and it was actually really good – the sous chef loved it!!).
Bake for 20 minutes and enjoy!
A sign of a good meal? The sous chef actually would not surrender the pan to be washed; he was determined to get every speck of sauce/cheese he could! (Kind of reminds me of someone named Max!).
Give this one a try!