Corn Tortilla “Lasagne” with Green Veggies and Roasted Red Pepper Chile Sauce
Naturally Gluten Free – A New twist on Lasagne!
Layer it up and enjoy an extra bevy of vegetables with three cheeses between the tortilla layers. Dried Guajillo Chiles enhance the zesty Roasted Pepper and Tomato Sauce with a mild kick.
Elements of this Lasagne you will Love:
- Naturally Gluten Free using cut tortillas in three layers
- An added nutty corn flavor is delicious!
- EXTRA vegetables! Using Spinach, Kale, Leeks & Parsley
- Three Cheeses: Ricotta, Monterey Jack & Aged Gouda
- Roasted Red Pepper Chile Sauce is a must! Adds a Mexican kick and mildly spicy
- Guajillo Chiles in the sauce are easy to find and elevate the flavor of the sauce. They are rich, earthy, fruity and mildly spicy
- It’s fun to make! Most of the work is cleaning & cutting the greens (yes to an extra boost of antioxidants!)
- Reheats well, and freezes nicely too
- You’ll love the Roasted Red Pepper Chile Sauce and will use it for many other recipes
I chose Baby Kale, Spinach, Leeks & Parsley for an extra punch of veggies in the lasagne filling.
Today, Kale & Spinach can be purchased already cleaned – YAY!
I love Baby Kale – has a slightly peppery flavor, similar to arugula – yet not as strong as traditional kale… more subtle.
Do not skip the leeks – they lend a lovely sweetness and creamy texture.
Make the Lasagne Filling:
Time to Assemble the Lasagne:
Let cool slightly and cut into 6 squares – these are hearty servings! (or 8 smaller servings.)
If you love the sauce as much as I do – serve some on the side for drizzling over the lasagne.
Make this sauce before you prepare the lasagne!
It’s delightfully creamy – a nice mix of Red Roasted Peppers, San Marzano Tomatoes, Garlic and moderately spicy Guajillo Chiles.
A lot more interesting than a marinara sauce ~ with a nice Mexican flair.
Enjoy my new take on Lasagne!
Corn Tortilla "Lasagne" with Green Veggies and Roasted Red Pepper Chile Sauce
- 3 teaspoons extra virgin olive oil divided
- 1 cup leeks cleaned, dried, sliced
- 2 teaspoons fresh garlic peeled, coarsely chopped
- 6 ounces fresh spinach (six cups packed)cleaned, coarsely chopped
- 5 ounces baby kale (4 cups packed) cleaned, coarsely chopped
- 3 tablespoons fresh parsley coarsely chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 large egg I use pasture raised
- 16 ounces ricotta cheese I use whole milk
- 2 cups monterey jack cheese grated
- 1/2 cup aged gouda grated; such as Old Amsterdam
- 10 - 11 6" corn tortillas I use Trader Joes, gluten free
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon Mexican oregano
- 1 3/4 cups Karen's Roasted Pepper and Tomato Chile Sauce (see recipe)
- Make the Roasted Pepper Tomato Chili Sauce - you will need 1 3/4 cups.
Cook the Green Vegetables:
- Add 2 teaspoon evoo to a large 12 inch skillet. Set heat to medium-low and add leeks and garlic; cook stirring until softened but not colored, about 3 minutes. Add spinach, cook stirring until softened but not colored, about 3 minutes. Add 1 teaspoon evoo and kale, cook stirring until softened but not colored, about 3 minutes.
- Add parsley, salt & pepper, stir in. Take off heat and cool completely.
The Ricotta Mixture:
- In a large bowl, whisk egg; add ricotta and mix well with a rubber spatula. Add the totally cooled vegetable mixture, mix well. Add 1 1/2 cups Monterey Jack cheese (reserving 1/2 cup) and aged gouda; mix in.
Layer ingredients in Pan:
- Cut tortillas in half. Add 1 T. evoo to a small bowl.
- Add 1/4 cup of Roasted Pepper Tomato Chili Sauce to the bottom of a 8" x 11" (or similar size) baking pan and smooth it.
- Add the tortillas (3 - 3 1/2 of them) to cover the bottom; fit them as best you can. Lightly brush with the oil.Add 1/2 cup of sauce and smooth. Add HALF of the cooled ricotta-vegetable mixture and smooth.
- Add another layer of tortillas, brush with oil. Add 1/2 cup of sauce and smooth. Add remaining cooled ricotta-vegetable mixture and smooth. Top with last layer of tortillas, brush with oil. Add 1/2 cups of sauce, smoothing.
- Lastly - sprinkle the top evenly with remaining 1/2 cup Monterey Jack cheese and sprinkle with 1/4 teaspoon Mexican oregano.Cover with heavy foil (doming so does not touch cheese) and bake 25 minutes . Uncover and cook for 20 minutes until just bubbly and lightly golden on top.
- Cool slightly and cut into 6 wedges. Serve with extra Roasted Pepper Tomato Chile Sauce and sprinkle with chopped parsley.