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Mexican Lasagna {grain free}

October 9, 2016 by Erica 6 Comments

Comfy Belly: Mexican Lasagna

There are so many great ways to make grain-free lasagna. Here’s one of my favorites from one of my cookbooks, The Healthy Coconut Flour Cookbook (page 149).

There are a couple of techniques I use to make a gluten-free, grain-free lasagna: use vegetables as noodles, like zucchini or celeriac, bake all the ingredients minus the noodles and call it good, or use grain-free crépes or tortillas as noodles.

Comfy Belly: Mexican Lasagna

Here’s the very cool thing about this recipe: you can change the type of noodle and it comes out great no matter what you choose.

I’ve made this recipe with roasted zucchini, coconut flour tortillas, fried egg, crêpes, and all purpose flour tortillas when guests are not following a special diet.

And a bonus: this recipe makes great leftovers! Store sealed in the refrigerator for several days, or seal and freeze for a few weeks.

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The Healthy Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
5 from 1 vote

Mexican Lasagna {grain free}

I've made this recipe with roasted zucchini, coconut flour tortillas, fried egg, crêpes, and all purpose flour tortillas when guests are not following a special diet. I've made it without green chilies and cilantro, and it's still great. So feel free to substitute and change it up. 
This is not dairy-free but can be made dairy-free by removing the cheese and using a dairy-free cheese substitute. Another option is to use a creamy white bean sauce like the one used here or cashew sour cream from my SCD book, page 23. 
If you're following SCD, use an SCD-legal cheese such as dry curd cottage cheese, Havarti, or Parmesan cheese. Tip: To get the top brown and bubbly, I turn the oven up to broil for a minute or so at the very end. Also, I've made this when I haven't had cilantro or green onions, and it still came out great!
Servings: 8
Calories: 248kcal

Ingredients

  • 5 ounces spinach leaves
  • 1 cup cilantro not packed
  • 4 green onions
  • 1 tablespoon oil
  • 1/2 pound ground chicken or other ground protein
  • 1/8 teaspoon salt for the chicken
  • 14.5 ounces fire-roasted diced tomatoes with green chillies or add green chillies separately
  • 2 cups shredded Monterey Jack cheese or other cheese
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot sauce or cayenne pepper optional
  • 6 to 8 tortillas
US Customary - Metric

Instructions

  • Preheat your oven to 425°F (220°C, or gas mark 7).
  • Finely chop the green onions, spinach, and cilantro. You can speed up this step by pulsing all the greens in a food processor. Add the spinach in small bunches.
  • Place a large saucepan over a medium heat. Add 1 tablespoon of oil and add the ground chicken. Break up the chicken with a spatula as it cooks.
  • Cook the chicken for a few minutes or until it’s mostly cooked. Remove it from the saucepan and set aside on a warm plate.
  • Add the chopped spinach, onions, and cilantro to the saucepan along with the chili powder, cumin, salt, and fire-roasted tomatoes with chilies. If you’re adding the chilies separately, add them now as well.
  • Cook over a medium heat for 5 minutes stirring occasionally and then turn off the heat.
  • Place the first layer of tortillas in an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking dish, or about 2 tortillas so they cover the bottom of the dish.
  • On top of the tortillas place a layer of the chicken mixture across the tortillas and then a layer of shredded cheese.
  • Cover the cheese with another layer of tortillas and repeat the sequence. In all you’ll have three layers, about 2 tortillas in each layer, and the final layer will have the chicken mixture covered with cheese so the top layer is cheese.
  • Place the lasagna in the oven and bake for 10 minutes or until the cheese is browning.
  • Cool for a moment and slice. Serve warm. Store covered in the refrigerator for a few days, or in the freezer for a few months.

Nutrition

Calories: 248kcal | Carbohydrates: 15g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 528mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2298IU | Vitamin C: 8mg | Calcium: 275mg | Iron: 2mg
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Filed Under: Breakfast, Gluten-Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Specific Carbohydrate Diet (SCD) Tagged With: coconut flour, spinach

Previous Post: « Simple Green Smoothie
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Reader Interactions

Comments

  1. Emily

    June 28, 2021 at 4:56 pm

    Made this last night and it was delicious! And it’s holding up well as leftovers tonight as well. The one thing I would say is that the tortillas I had were pretty thick so next time I make it I will probably do fewer, denser layers. I used dry curd cottage cheese and a little shredded cheddar for the cheese which worked great

    Reply
    • Erica

      June 28, 2021 at 5:48 pm

      So great to hear! One of my favorites and the cheese mix is great!

      Reply
  2. Sharon Cogburn

    April 23, 2020 at 8:39 am

    5 stars
    This is the best thing I’ve eaten since starting this diet. I doubled the recipe and I’m so glad I did because now we have leftovers. So many healthy ingredients and so tasty! I used purchased almond flour tortillas.

    Reply
    • Erica

      April 23, 2020 at 8:53 am

      So good to hear! I love this recipe as well. What brand of almond flour tortillas did you use?

      Reply
      • Sharon Cogburn

        April 26, 2020 at 1:44 pm

        Siete

        Reply
        • Erica

          April 26, 2020 at 8:27 pm

          Thanks!

          Reply

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My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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