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KK’s Tortilla Cheddar Lasagne

INGREDIENTS

  • 6 soft tortilla wraps
  • 250g mature Cheddar cheese
  • 6 tomatoes, thinly sliced
  • 350g jar tomato pasta sauce
  • Mixed salad leaves, to serve
  • Salt and freshly ground black pepper
KK’s Tortilla Cheddar Lasagne

METHOD

  • Preheat the oven to 190°C (fan oven 170°C, gas mark 5).
  • Grate the cheese onto a board and divide into six equal portions.
  • Pack the spinach into a large saucepan and add a little water.
  • Cover and cook for 3-4 mins until the leaves have wilted.
  • Drain well, squeezing out the excess moisture.
  • Cool for a few mins.
  • Place one tortilla wrap on a greased baking sheet.
  • Spread 2-3tbsp of pasta sauce over the surface, then arrange one-third of the spinach on top, season, then sprinkle with one pile of grated cheese.
  • Place a second tortilla on top, spread with pasta sauce and arrange sliced tomatoes over the surface, sprinkling them with more cheese.
  • Repeat the layers until the ingredients are used up, topping the final tortilla with just grated cheese and tomato slices.
  • Bake for 20-25 mins.
  • Cool for 5 mins, then cut into slices and serve with mixed salad leaves.