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Speedy vegetable tortilla ‘lasagne’


Serves: 2
timePrep time: 10 mins
timeTotal time:
Speedy vegetable tortilla ‘lasagne’
Recipe photograph by Lauren McLean.

Speedy vegetable tortilla ‘lasagne’


Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
889Kcal
Fat
38gr
Saturates
18gr
Carbs
104gr
Sugars
16gr
Fibre
13gr
Protein
32gr
Salt
2.5gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 2 tbsp olive oil
  • 250g closed cup chestnut mushrooms, sliced
  • 2 fat garlic cloves, crushed
  • 200g young-leaf spinach
  • 1 x 350g tub three-cheese sauce
  • 4 flour tortillas
  • 2 large ready-roasted red peppers (from a jar – we used Karyatis), quartered
  • 50g Emmenthal cheese, grated

Step by step

  1. Preheat the oven to 240°C, fan 220°C, gas 9. Heat the oil in a large frying pan, add the mushrooms and fry on a high heat for 3-4 minutes until just tender and golden. Reduce the heat to low, then add the garlic and fry for another minute. Add the spinach, season with salt and pepper, and stir over the heat until the spinach just starts to wilt. Stir two-thirds of the cheese sauce into this filling mixture.
  2. Spread a spoonful of the reserved cheese sauce in the base of a 20cm round baking dish. Lay a tortilla in the dish, then a third of the filling mix, and repeat the tortilla and filling layers twice more, adding a layer of the ready-roasted red peppers in the middle. Finish with a final tortilla, the remaining cheese sauce and the grated Emmenthal. Bake for 15 minutes until browned and bubbling on top; serve.

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