Looking for a healthy lasagna alternative? You've come to the right place!
Most people don't know that they can actually heat up jicama and believe it is meant to be eaten in raw form only. Well, that is absolutely NOT the case here. In fact, jicama can be an amazing carb substitute in almost any carb loaded dish out there! And today it's all about lasagna lovers!
Turns out our jicama tortillas are ready to be cooked and transformed into that italian goodiness. Also, because of jicama's mild flavor and how it adapts, we promise it will taste so close to the real thing!
Give a try and let us know how it goes!
1h 15 min
1 Tbsp olive oil
1 Tbsp garlic
1 small yellow onion(s), finely diced
1 Lb mushrooms, sliced
1 Tsp dried basil
1 Tsp Oregano
1 Tbsp all purpose flour
2 cup(s) skim milk
10 Eat ur Xica jicama tortillas
15 Oz fat free ricotta cheese
2 10 oz. pkg. frozen spinach, thawed and drained
1 cup(s) part skim mozzarella cheese
1. Preheat oven to 375ºF.
2. Heat half of oil in large nonstick skillet over medium high heat. Add garlic, onions, mushrooms, and dried seasonings. Cook several minutes until onions are soft and mushrooms have released their juices.
3. Remove mixture from pan. Place in a separate bowl and set aside.
4. Return same skillet to stove adding in remaining oil and flour. Cook for several minutes until flour is lightly browned, whisk in milk. Cook until milk has thickened.
5. Once thickened, stir in ricotta.
6. To build lasagna, place layer of tortillas on bottom of a greased 9 x 13 baking dish.
7. Spoon 1/3 of sauce over tortillas, layer 1/3 spinach, and mushroom mixture. Repeat three times.
8. Top lasagna with mozzarella and bake for 45 minutes.
9. Lasagna should be cooled a few minutes before cutting.