Turkey Tortilla Lasagna (Comfort food)

Serves 6

• 15 ml olive oil
• 500 gr ground turkey or chicken 
• 1 small onion, finely diced
• 1 garlic clove, minced
• 227-g pkg sliced button mushrooms, chopped
• 2 ml dried oregano
• 2 ml dried basil
• 398-ml. can tomato sauce
• 10 ml brown sugar
• 3 un. 10-in. flour tortilla
• 4 cups baby spinach
• 2 cups shredded mozzarella-cheddar mix

1. Preheat oven at 350F ; lightly spray a 9-in. pie plate with oil.
2. Heat a non-stick frying pan over medium, add oil, then turkey ; cook, stirring often to break up meat, until no pink remains, about 3 minutes.
3. Add onion, garlic, mushrooms and herbs, cook until onion is soft, about 3 minutes ; gently boil until sauce reduces slightly, 5 minutes.
4. Assemble lasagna by placing a tortilla on the bottom of prepared pie plate, spread 1¼ cups sauce in an even layer over tortilla ; scatter 1¼ cups spinach, then ¾ cup cheese mix overtop, pressing down gently on the tortilla as you layer.
5. Repeat with reamaining tortillas, sauce, spinach and cheese. (The spinach will cook down as it bakes)
6. Bake in center of oven, uncovered until cheese is melted, about 20 minutes ; let stand for 5 minutes before serving into wedges.

BON APPÉTIT