Tortilla Lasagna

Tortilla Lasagna
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  1. 1 Tbsp. olive oil
  2. 1 Tbsp. chopped fresh thyme [or 1 tsp. dried thyme]
  3. 2 can (14.5oz.each) Del Monte® Diced Tomatoes, not drained
  4. 1 can (8oz.) Del Monte® Tomato Sauce
  5. 1 cup ricotta cheese
  6. 1 pkg. (10oz.) frozen chopped spinach, thawed, and squeezed of excess liquid
  7. 4 flour or whole wheat tortilla, 9 to 10-inch
  8. 2 cups shredded cooked chicken
  9. 3 cup (12oz.) shredded mozzarella cheese
  1. Preheat oven to 375°F.
  2. Heat oil in a medium saucepan over medium-high heat. Add thyme and cook 30 to 60 seconds until fragrant. Add diced tomatoes and tomato sauce. Bring to a boil. Reduce heat to medium-low and cook, uncovered, 5 to 10 minutes or until sauce thickens slightly.
  3. Combine ricotta and spinach in a bowl.
  4. Spread 1/4 cup tomatoes evenly on the bottom of a 9x9-inch baking dish. Place one tortilla over tomatoes. Spread 1/3 of ricotta mixture over tortilla. Top with 1/3 of chicken, 1/4 of cheese and 1/2 cup tomatoes. Repeat layers two more times, ending with the fourth tortilla on top. Press lightly before spreading remaining 1 cup sauce evenly over top.
  5. Bake 25 minutes. Sprinkle with remaining 3/4 cup cheese and bake 5 to 10 minutes until cheese is melted. Let stand 5 minutes.