Tortilla wrap lasagna with spinach,mushrooms & cheese


Tortilla wrap lasagna with spinach,mushrooms & cheese
A lasagna made with tortilla wraps,tasty tomato sauce ,spinach ,mushrooms and cheese . This was on my to do list after I saw it as I was going through recipes and decided to make it forlunch today . My son Ibrahim is home and he loves creamy, cheesy lasagna . I used 20cm tortilla wraps and used 5 wraps. This can be cut into 6 servings and accompany it with a salad.
Prepare the tomato sauce . I used Jack’s Beef Jerky from . I do not use pork in my food so Im glad I found this beef jerky and can use it instead of bacon. I find it best to cut the beef jerky with kitchen shears (scissors) and you can cut it into small bits. If you wish you can use bacon. Fry the beef jerky bits or bacon in a little oil until its crisp then add 2 tablespoons tomato past ,added 2 cups chopped tomatoes, mixed herbs and 1/2 teaspoon crushed garlic. Taste to see if you need to add salt . 1/2 teaspoon freshly ground pepper and let it simmer for 10 minutes.
In the meantime grease and line the bottom of a 20cm cake tin or springform tin.And preheat oven to 200 C .
I used 400g thawed frozen spinach.Mixed 1 cup tub ricotta and 2 eggs .
Saute some sliced mushrooms or use tinned.
Put a tortilla wrap on the base of the cake tin and put some tomato sauce ,some spinach ,mushrooms then some grated cheese ,I used mild mature cheddar cheese.
Repeat this ending with tomato sauce and a nice layer of grated cheese.
Bake for about 15 minutes.
Let it cool for 5-8 minutes run a knife around the edge and turn out on a plate ,peel the baking paper off and invert on another big plate and serve cut into wedges.
This can be eaten hot or cold.DSCF0635 DSCF0627 DSCF0629 DSCF0630 DSCF0631 DSCF0634

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