Corn Tortilla Lasagna with Greens & Roasted Red Pepper Sauce

Naturally Gluten Free – A New Twist on Lasagne!
Layer it up and enjoy an extra helping of vegetables with three cheeses tucked between corn tortilla layers. Dried Guajillo chiles lift the roasted pepper and tomato sauce with a mild, smoky kick.

Elements of this lasagne you will love

• Naturally gluten-free: built with cut corn tortillas arranged in three layers.
• Nutty corn flavor: corn tortillas add a pleasant, slightly sweet, nutty note.
• Extra vegetables: a filling made from spinach, baby kale, leeks and parsley.
• Three cheeses: creamy ricotta, melty Monterey Jack and aged Gouda for depth.
• Roasted red pepper chili sauce: creamy, tangy and mildly spicy — perfect with the greens.
• Guajillo chiles: provide a rich, earthy, fruity warmth to the sauce without overwhelming heat.
• Simple prep: most of the time is spent cleaning and chopping the greens—worth it for the antioxidant boost.
• Reheats and freezes well: make ahead or enjoy leftovers the next day.

Vegetable choices

I chose baby kale, spinach, leeks and parsley to give the filling a bright, vegetal punch. Baby kale has a mild, slightly peppery note similar to arugula but gentler than mature kale. Spinach adds tenderness and color, while leeks contribute a soft sweetness and silky texture. Parsley brightens the mixture and ties the flavors together.

Many stores sell washed baby kale and spinach ready to use, which saves time and makes this an accessible weeknight recipe.

Make the lasagne filling

Assembling the lasagne

Make the sauce first

Prepare the roasted red pepper and tomato chile sauce before assembling the lasagne. The sauce is creamy and flavorful, combining roasted red peppers, San Marzano-style tomatoes, garlic and Guajillo chiles for moderate heat and a gently smoky, fruity depth. Having the sauce ready simplifies layering and keeps the process smooth.

Corn Tortilla “Lasagne” with Green Veggies and Roasted Red Pepper Chile Sauce — Recipe

Servings: 6 hearty servings | Prep: 30 mins | Cook: 45 mins | Total: 1 hr 15 mins

Ingredients

• 3 teaspoons extra virgin olive oil, divided
• 1 cup leeks, cleaned, dried and sliced
• 2 teaspoons fresh garlic, peeled and coarsely chopped
• 6 ounces fresh spinach (about six cups packed), cleaned and coarsely chopped
• 5 ounces baby kale (about four cups packed), cleaned and coarsely chopped
• 3 tablespoons fresh parsley, coarsely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 large egg
• 16 ounces ricotta cheese (whole milk preferred)
• 2 cups Monterey Jack cheese, grated (reserve 1/2 cup for topping)
• 1/2 cup aged Gouda, grated
• 10–11 six-inch corn tortillas (gluten-free)
• 1 tablespoon extra virgin olive oil (additional)
• 1/4 teaspoon Mexican oregano
• 1 3/4 cups Karen’s Roasted Pepper and Tomato Chile Sauce (see note above)

Instructions

1. Make the sauce

Prepare the roasted pepper and tomato chile sauce first. You will need 1 3/4 cups for this recipe.

2. Cook the greens

1. Add 2 teaspoons olive oil to a large 12-inch skillet over medium-low heat. Add the leeks and garlic and cook, stirring, until softened but not colored, about 3 minutes.
2. Add the spinach and cook, stirring, until softened but not colored, about 3 minutes.
3. Add 1 teaspoon olive oil and the chopped kale. Cook, stirring, until softened and bright, about 3 minutes.
4. Stir in the parsley, salt and pepper. Remove from heat and cool completely.

3. Prepare the ricotta mixture

1. In a large bowl, whisk the egg, then stir in the ricotta until smooth.
2. Fold in the cooled vegetable mixture until evenly combined.
3. Mix in 1 1/2 cups Monterey Jack (reserve 1/2 cup) and the grated aged Gouda.

4. Assemble the lasagne

1. Preheat oven to 375°F (190°C). Cut tortillas in half to fit the pan. Add 1 tablespoon olive oil to a small bowl for brushing.
2. Spoon 1/4 cup of the roasted pepper tomato sauce into the bottom of an 8″ x 11″ (or similar) baking pan and spread to cover.
3. Arrange 3 to 3½ tortilla halves to cover the bottom. Lightly brush the tortillas with olive oil.
4. Spoon 1/2 cup sauce over the tortillas and smooth. Spread half of the ricotta-vegetable mixture evenly on top.
5. Add another layer of tortillas, brush with oil, spoon 1/2 cup sauce and spread the remaining ricotta-vegetable mixture.
6. Top with the final tortilla layer, brush with oil, and spoon 1/2 cup sauce to cover.
7. Sprinkle the remaining 1/2 cup Monterey Jack cheese evenly over the top and dust with 1/4 teaspoon Mexican oregano.
8. Cover with heavy foil (domed so it doesn’t touch the cheese) and bake 25 minutes. Uncover and bake an additional 20 minutes until bubbly and lightly golden on top.

5. To serve

Allow the lasagne to cool slightly, then cut into six wedges. Serve with extra roasted pepper tomato sauce and a sprinkle of chopped parsley.

Notes

This recipe reflects the author’s original work. The roasted pepper-tomato chile sauce is versatile and can be used for other dishes such as grilled proteins, roasted vegetables or as a dip.

Nutrition (approx. per serving)

Calories: 444 kcal | Carbohydrates: 13 g | Protein: 27 g | Fat: 33 g | Saturated Fat: 18 g | Fiber: 3 g | Sodium: 939 mg