Turkey tortilla lasagna

Serves 6

• 5 ml olive oil
• 500 gr (1 pound) ground turkey or chicken
• 1 onion, finely diced
• 1 garlic clove, minced
• 227 gr pkg sliced button mushrooms, chopped
• 2 ml dried oregano
• 2 ml dried basil
• 398 ml can tomato sauce
• 10 ml brown sugar
• 3 10-in. flour tortillas
• ½ 142-gr pkg baby spinach (about 4 cups)
• 500 ml (2 cups) shredded mozzarella-cheddar mix

1. Lightly spray a 9-in pie plate with oïl.
2. Heat a frying pan over medium heat, add oil, then turkey.
3. Cook, stirring often to break up meat, until no pink remain, about 3 minutes.
4. Add onion, garlic, mushrooms and herbs, cook about 3 minutes.
5. Stir in tomato sauce and brown sugar and cook for about 5 minutes.
6. Place a tortilla on the bottom of the pie plate and spread 250 ml (1cup) sauce in an even layer over tortilla.
7. Scatter about 250 ml spinach, then 180 ml shredded cheese overtop, pressing down gently on the tortilla as you layer.
8. Repeat with remaining tortillas, sauce, spinach and cheese. (The spinach will cook down as it bakes)
9. Bake in center of oven at 350F (160C), uncovered, until cheese is melted, about 20 minutes.
10. Let stand for 5 minutes before cutting into wedges.

Per serving : 419 calories, 30 gr protein, 30 gr carbs, 20 gr fat, 4 gr fibre, 867 mg sodium, excellent source of calcium.

BON APPÉTIT