katnyu002 (katnyu002) wrote in vegancooking,

Tortilla Lasagna

I just got a subscription to Vegetarian Times, and I don't have a CLUE why I didn't do that before. It's already rocked my world! Ok, while I didn't use the exact recipe that they called for, the mag did give me a wonderful idea. Why didn't I think of using tortillas for lasagna?? Wonderful!

What you need (use vegan (or not) versions of everything)

6-8 corn tortillas depending on how big your pan is
shredded spinach
tomato sauce (I used hunts roasted garlic and onion)
hand-grated vegan cheddar cheese (I used Vegan Rella)
basil (and mint) pesto (I used a homemade recipe, defrosted from the freezer)

I used a circular casserole pan that fit about 2 tortillas very overlapped.
Coat the bottom of the pan with a bit of tomato sauce so that the tortillas don't stick. Then line the bottom of the pan with tortillas. Put a layer of pesto, then spinach (I used a single layer of spinach, 2 layers would probably up the veggie factor a bit), then cheese, then tomato sauce, and repeat once more. Top with another layer of tortillas and tomato sauce, and a little bit of cheese. Bake covered in a 375 degree oven for about an hour. Remove and let cool about 5 minutes.

x-posted everywhere because it was SOOOO good!

Tags: breads-tortilla, ethnic food-italian-lasagne
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