Tortilla Lasagna with Leafy Greens

This tortilla lasagna with leafy greens is a new spin on lasagna.

Do you have tortillas in your freezer? Thaw them or use available tortillas, trim to fit in a round springform pan like a dress pattern. Allow yourself the required time to firm up in springform before removing outside ring. If you don’t have a springform pan, use a 9×13 pan.

Serves: 6

Ingredients:

2 tbsp. olive oil
4 cloves garlic
1 large onion, thinly sliced
1 cup portobello mushrooms, sliced
1 lb. swiss chard or kale, stems and leaves separated, chopped
¼ cup water
2-28 fl. oz. cans crushed tomatoes
1 tsp. dried oregano
½ tsp. salt
¼ tsp. pepper
½ cup fresh basil leaves, thinly sliced
6-6 inch corn tortillas
2 cups cottage cheese
1 cup mozzarella cheese, grated
¼ cup parmesan cheese, grated

Method:

1. Preheat oven to 375°C
2. Heat oil in large pot or wok. Add garlic and onion. Cook for 5 minutes or until softened.
3. Add mushrooms. Saute for an additional 3 minutes.
4. Add chard leaves and water. Cover and cook over medium/low heat for 5 minutes.
5. Add crushed tomatoes, oregano, salt, and pepper.
6. Simmer for 20 minutes.
7. Add basil. Stir. Cook for 5 more minutes. Remove from heat.
8. Spread 1 cup tomato-basil sauce over bottom of 10-inch springform pan. Arrange 2 tortillas in single layer over sauce.
9. Spread 1 cup cottage cheese over tortilla in pan. Top with ¾ cup tomato-basil – chard mixture, ⅓ cup mozzarella and 1 tbsp. parmesan cheese.
10. Repeat layering.
11. Place remaining tortillas on top.
12. Spread 1 cup tomato-basil – chard sauce over tortillas.
13. Cover with foil and bake 40 minutes.
14. Remove Foil. Sprinkle with remaining mozzarella and 1 tbsp. parmesan cheese. Bake uncovered for 10 minutes more.
15. Allow to stand 5 minutes. Unmold, cut into wedges.
16. Serve with warmed remaining tomato sauce on the side.