Meatless Tortilla Lasagna

Similar to my Mexican Lasagna, this dish uses homestyle corn tortillas instead of lasagna noodles. Everything else about it is similar to traditional meatless Italian lasagna.


Meatless Tortilla Lasagna

1/2 batch of Lentil Spaghetti Sauce
12 homestyle corn tortillas, cut in semi-circles
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
2 cups lowfat cottage cheese
3 cups spinach or arugula leaves
cooking spray

1- Coat a 9x13 pan with cooking spray.

2- Combine the mozarella, Parmesan, and fontina cheeses. Set aside.

3- Layer the following on the pan:
1/3 of the sauce
6 of the tortilla semi-circles
1/2 of the cottage cheese
1/2 of the spinach or arugula
6 of the tortilla semi-circles
1/3 of the sauce
1/2 of the mozzarella cheese mixture
6 of the tortilla semi-circles
rest of the cottage cheese
rest of the spinach or arugula
rest of the tortilla semi-circles
rest of the sauce
rest of the mozzarella cheese mixture

4- Cover with foil and refrigerate until ready to bake. Overnight works nicely.

5- Bake covered at 400 for 45 minutes. Uncover and bake an additional 20 minutes or so, until the cheese starts to brown on top.

6- Remove from oven and let rest for 15 minutes before serving.

Lentil Spaghetti Sauce

This is another great use for lentils. This sauce comes out very substantial. You can use canned cooked lentils if that's what you have. Just don't cook it for as long. And what kid does not love spaghetti? My kids will consume a good serving (or more) of vegetable protein when eating spaghetti topped with this sauce. Pair it with whole wheat noodles, and you've got power pasta that rivals the nutritional value and flavor of the likes of Cannoli Joe's Marathon Penne (yum).

Sometimes I just have some cooked (or canned) chickpeas laying around... When I find myself in that situation, I'll throw the chickpeas in the sauce, and omit (or not) the lentils, for a nice variation.

Lentil Spaghetti Sauce

3 tablespoons olive oil
2 cups onion, finely chopped
3 garlic cloves, minced
1 bell pepper of any color, diced
10 oz sliced mushrooms
2 large carrots, shredded
1 28-oz can tomatoes
2 tablespoons tomato paste
1/4 cup dry lentils
1/2 cup water
1 tablespoon honey
handful of fresh basil and/or oregano, chopped
salt and pepper to taste

1- Heat olive oil in large pot. Add onions and cook on medium heat for 3-5 minutes.

2- Add garlic, peppers, carrots and mushrooms. Continue cooking on medium heat for 8 minutes, or until tender.

3- Add tomatoes, tomato paste, lentils and water, and simmer on low for about 20 minutes, or until lentils are tender. Or, if you are using cooked lentils, omit the water and proceed with the next step.

4- Add honey, herbs, salt and pepper.

5- Process in blender (I use my immerson blender) to desired degree of chunkiness. I prefer it kind of chunky.