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Flatbread Lasagna
Posted by Lori Ross - Viewed 607 times

 By Lori Ross for Cooking Challenge Five – Five meals with Flatbreads from Pam Bray of Charleston, SC
 
1 lb ground chicken or beef
1 tbsp extra-virgin olive oil
1 1/2 cups ricotta
Salt and freshly ground pepper
3 cups marinara sauce (homemade or from a jar)
4 large spinach or tomato tortillas
2 cups shredded mozzarella (12 ounces) 

Preheat the oven to 350°. In a skillet, cook the ground meat in the oil over moderately high heat, breaking up the meat, until browned. Season the ricotta with salt and pepper. Spread 1/2 cup of the marinara sauce in a deep-dish pie plate. Top with 1 flatbread, one-third of the meat, and 1/2 cup each of the ricotta and mozzarella. Repeat the layering twice more. Add 1/2 cup of sauce and the last flatbread. Top with the remaining 1 cup of sauce and ½ cup of mozzarella. Cover the lasagna with foil and bake for 30 minutes. Uncover and bake 30 minutes longer. Let cool for 20 minutes and serve. Serves 4.

 

Variations:

Southwestern Lasagna: Saute ground meat with a package of prepared taco seasoning or ½ teaspoon each of chili powder, cumin and ¼ cup red onion.  Replace tomato sauce with mild or medium taco sauce or salsa. Replace ricotta with refried beans and mozzarella with shredded jack cheese.  Proceed with recipe as described above and top lasagna with finely chopped scallions and sour cream when serving.

 

Veggie Lasagna:  Replace ground meat with lightly sautéed fresh spinach or finely chopped broccoli or other cooked, finely chopped veggies (eggplant, zucchini, onions, peppers).

 

Thicker: Replace tortillas with pita bread or naan or other thick flatbread





Tags:Flatbread  

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