Tortilla Lasagna Florentine

Name: Tortilla Lasagna Florentine
Yield: Yield: 8 servings.
Ingredients: 1 medium carrot, cut in chunks; 3 cups (1½ lb/750 g) 1% dry cottage cheese; 12 oz (375 g) chilled mozzarella cheese (low-fat or regular) (3 cups grated); 2 cloves garlic; ½ tsp each dried basil and dried oregano; ½ tsp each dried basil and dried oregano; 6 large soft flour tortillas (10-inch round); 4 cups vegetarian tomato sauce (store-bought or homemade, preferably low-sodium); ½ cup grated Parmesan cheese; 1 pkg (10 oz/300 g) frozen spinach, defrosted and squeezed dry; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

There’s no need to cook pasta for this quick lasagna. I like to make it in 2 pie plates and freeze 1 for a future meal.

Ingredients

12 oz (375 g) chilled mozzarella cheese (low-fat or regular) (3 cups grated)
2

Vegetarian
Pasta

Method

For machines with nested bowls.

Grater: Grate mozzarella cheese, using medium pressure. You should have 3 cups. Empty bowl.

steel blade: Process garlic and carrot until finely minced, about 10 seconds.

Add cottage cheese, spinach, Parmesan cheese, salt, pepper, basil and oregano; process until blended. Scrape down sides of b