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Tortilla Lasagna IngredientsTortilla Lasagna

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

October 6, 2013


Yield: 10 servings



  • 1 medium yellow onion
  • 3 medium cloves garlic
  • 4 ounces mushrooms
  • 1 medium green bell pepper
  • 2 bunches fresh spinach
  • 1 medium sweet potato
  • 4 ounces low-fat white cheddar cheese
  • 9 (6-inch) corn or whole wheat tortillas
  • 1 Tablespoon canola oil
  • 1 teaspoon dried oregano
  • 5 ounces Queso Fresco or Feta cheese
  • 1 (10-ounce) can green chile or enchilada sauce
  • Non-stick cooking spray


  • Preheat oven to 350F. Peel, rinse, and chop onion. Peel and mince garlic.
  • Wipe any soil off mushrooms with a damp paper towel. Cut into thin slices.
  • Rinse bell pepper. Remove core and seeds. Cut into thin strips.
  • Rinse spinach. Tear or chop into pieces.
  • Rinse and peel sweet potato. Shred using the large holes of a box grater.
  • Grate white cheddar cheese.
  • Tear tortillas in half.
  • In a large skillet over medium-low heat, heat oil. Add onions. Cook until transparent, about 5-7 minutes. Add garlic, mushrooms, bell pepper, and oregano.
  • Raise heat to high. Stir in shredded sweet potato. Cook until soft, about 8-10 minutes more.
  • Stir in spinach. Cover and cook until just wilted, about 2 minutes.
  • In a medium bowl, crumble Queso Fresco or Feta. Add grated white cheddar. Stir to mix cheeses.
  • Spray the bottom of a 9-by-13-inch baking dish with non-stick spray. Layer 9 tortilla halves over the bottom, with the flat edges against the side of the dish and the rounded pieces overlapping in the center.
  • Cover the tortillas with of the cooked vegetables. Drizzle of the enchilada sauce on top. Sprinkle of the cheese. Layer the remaining 9 tortilla halves over the cheese. Add another layer using the remaining vegetables, sauce, and cheese.
  • Cover baking dish with aluminum foil. Bake for 40 minutes. Remove foil. Keep baking until cheese on top is lightly browned, about 10 minutes more.


Chef’s Notes

  • For more heat, add teaspoon red pepper flakes or a pinch cayenne pepper when cooking the veggies.

  • Use leftover cooked veggies like green beans, carrots, eggplants, winter squash, or greens. Cut veggies into small pieces. Warm in a skillet or microwave before adding to the lasagna.



Nutrition information per serving

Calories: 170

Total Fat: 6g

Saturated Fat: 2.5g

Trans Fat: 0g

Cholesterol: 15mg

Protein: 7g

Total Carbohydrate: 22g

Dietary Fiber: 3g

Sodium: 420mg

Sugars: 4g


Source: Share Our Strength's Cooking Matters for Adults


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, October 30, 2013