|Quick & Easy Lasagna
A recipe from the Sneaky Kitchen
3/4 lb. very
lean ground beef
1 med. onion, chopped fine
2 Tbsp. olive oil
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. garlic powder
red pepper flakes to taste (optional)
1 26-oz. bottle spaghetti sauce, or 3-1/4 C.
16 oz reduced fat ricotta or pot cheese
8 oz. fat free sour cream
8 oz shredded mozzarella cheese, low or fat free
grated parmesan cheese
1/2 pkg. flour tortillas
Preheat oven to 350°. Heat olive oil; add onion & ground beef; mash until beef
is no longer red & mixture is crumbly. Add seasonings & stir for a
moment longer. Add spaghetti sauce. Simmer for 10 minutes.
Mix ricotta and sour cream.
Cover bottom of a
medium sized lasagna pan or casserole with a little sauce.
Cover with a single layer of tortillas. Using
kitchen shears, cut as needed to fill gaps.
Drop some glops of
ricotta/sour cream mixture onto the tortillas & carefully smear
around to pretty much cover. Sprinkle with mozzarella,
then lightly with grated cheese. Add spoonfuls of tomato mixture
& spread to cover, then another layer of
tortillas. My lasagna dish takes three layers. Continue, ending with tomato, & sprinkle will with grated
Bake until bubbly,
about 1/2 hr if tomato sauce was hot, or 45 minutes if made
ahead & the entire dish was cold when you put it into the oven.
Note: If you
have a favorite lasagna recipe, use that, substituting flour tortillas for
the lasagna noodles. You may use either white or whole wheat tortillas
according to your personal taste.