Chicken Tortilla Lasagna


- 2 Portions
- 1 hr
400g Dewfresh Roasted Breast Strips
4 Tortillas
1tsp Olive Oil
1 Small Onion
200ml Béchamel
100g Cooked Spinach
250g Ricotta Cheese
2 Eggs
Fresh Parsley
Pinch of Nutmeg
200g Grated Mozzarella.
Salt & Pepper
Fry the onion in some olive oil, then add the béchamel and nutmeg. When it’s about to boil turn off the heat, shred the chicken and add it to the sauce with the spinach and season to taste. Allow to cool.
In a separate bowl, combine the ricotta, eggs, parmesan and parsley. Season to taste
In a round baking tin place a tortilla at the bottom and top it with the chicken sauce. Sprinkle some parmesan on top and place a tortilla.
Make a layer with the ricotta mixture and cover with another tortilla.
Repeat this process ending with a layer of béchamel/chicken sauce.
Top everything with mozzarella and some freshly ground pepper.
Cover with foil and bake in a preheated 220°c oven for 20 – 30. Uncover and bake for further 15 minutes or until the top is nicely brown.