Light Chili Tortilla Lasagna
Light Chili Tortilla Lasagna is a way for an Italian to bring Mexico to the table. The tortilla is a substitute for the lasagna noodle. It is hearty and thick; the combination of salsa and marinara give this dish extra moisture. The cheese calls everyone to your table.
My first experience with Mexican food was in 1978. My mother-in-law Erika, along with my mother and I went shopping for mother of the bride and groom dresses. We drove into Sault Ste. Marie, Michigan. They didn’t find dresses, but we went to a Mexican Restaurant. I did not like the taste of the cilantro and some of the spices were new to me. To this day, I don’t like cilantro and always replace it with parsley. Apparently, some people may be genetically predisposed to disliking cilantro. Good read: https://www.nytimes.com/2010/04/14/dining/14curious.html
As immigrants, we didn’t venture to many restaurants. First of all, they like to save their hard-earned money. Secondly, my nonna said that we didn’t know how others prepared food and that we would eat much better at home. LOL In some ways she was right, to this day the best meals I enjoy are around a family table, at home. However, I am known to dine in many restaurants and around the world.
The turkey and onions sit in the frying pan with the spices.
A mixture of marinara and salsa combine to make the sauce.
The second batch of spices go in; it’s important to season as you layer the flavours.
Lay the Tortillas out and fold into 3.
Use a pizza cutter to make the strips.
My trusty notebook where the ideas come together. LOL
When the sauce thickens, it’s time to layer the ingredients. Make sure that the sauce is not watery.
Put some sauce at the bottom of a deep dish.
I used 4 types of cheese.
This bechamel sauce made with yogurt is the star of the dish.
Look at the topping puff.
After the dish goes under the broiler and browns.
Light Chili Tortilla Lasagna
Mexican meets Italian with a twist on this sauce.
Ingredients
- 1 lbs ground turkey, chicken or lean ground beef
- 2 cloves garlic minced
- 1 onion sliced
- 1/2 tsp red chili flakes or more
- 1 tbsp chili powder
- 1/2 tsp each dried oregano and basil
- 3 cup marinara sauce homemade or ready to use
- 1 cup salsa medium or hot
- 6-8 tortilla cut into strips
- 2 cups 4 cheese Italiano
- 2 cups cheddar cheese
The Bechamel
- 2 cups yogurt
- 2 eggs
- 1/3 cup parmesan
- 1 tsp Italian Seasoning
Instructions
-
Preheat oven to 350 F.
Use a 9x13 baking dish or a cake pan.
Grease the baking dish with canola oil.
In pan brown the turkey with the onion and garlic.
Add the red chili, flakes, chili powder and dried herbs.
Add marinara sauce and salsa.
Cover and simmer for 15 minutes at medium/low heat.
The mixture should be bubbly, reduced and thick.
For the Bechamel combine all the ingredients except the Italian seasoning and beat with a fork.
Cut the tortillas into strips.
Layer Tortillas, meat sauce and cheese.
Continue until all ingredients are used.
Top with the Bechamel sauce and sprinkle with the Italian seasoning.
Bake uncovered for 40 minutes.
Turn on the broiler for 3 minutes.
Remove and let sit for 15 minutes before serving.
Recipe Notes
If using a round cake pan, leave the tortillas whole and layer.
I used whole wheat tortillas for this recipe.
Use any cheese you prefer.
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