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.

Prep: 20 min | Cook: 30 min | Stand: 5 min | Yield: 4 servings

Ingredients

• 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

Instructions

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, for 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 for 5 to 10 minutes until cheese is melted.
15. Let stand for 5 minutes.

Attribution

Recipe and photo used with permission from: Del Monte