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Tortilla Lasagna

Tortilla Lasagna

Lasagna on weeknight? With rotisserie chicken and tortillas instead of lasagna pasta, this layered chicken and cheese casserole is ready in under an hour.


  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 2 (14.5 ounce) cans Del Monte® Diced Tomatoes, not drained
  • 1 (8 ounce) can Del Monte® Tomato Sauce
  • 1 cup ricotta cheese
  • 1 (10 o) package frozen chopped spinach, thawed, and squeezed of excess liquid
  • 4 (9- to 10-inch) flour or whole wheat tortillas
  • 2 cups shredded cooked chicken
  • 3 cups (12 ounces) shredded mozzarella cheese

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  1. Heat oven to 375 degrees F.
  2. Heat oil in a medium saucepan over medium-high heat.
  3. Add thyme and cook for 30 to 60 seconds until fragrant.
  4. Add diced tomatoes and tomato sauce. Bring to a boil.
  5. Reduce heat to medium-low and cook, uncovered, 5 to 10 minutes or until sauce thickens slightly.
  6. Combine ricotta and spinach in a bowl.
  7. Spread 1/4 cup tomatoes evenly on the bottom of a 9 x 9-inch baking dish.
  8. Place one tortilla over tomatoes.
  9. Spread 1/3 of ricotta mixture over tortilla.
  10. Top with 1/3 of chicken, 1/4 of cheese and 1/2 cup tomatoes.
  11. Repeat layers two more times, ending with the fourth tortilla on top.
  12. Press lightly before spreading remaining 1 cup sauce evenly over top.
  13. Bake for 25 minutes.
  14. Sprinkle with remaining 3/4 cup cheese and bake 5 to 10 minutes until cheese is melted.
  15. Let stand for 5 minutes.

Serves 4 | Prep Time 20 min | Cook Time 30 min | Stand Time 5 min

Recipe and photo credit (used with permission): Del Monte Foods, Inc.