Barbacoa Butternut Tortilla Lasagna

Time for a quickie. Of course, this is only a quick one IF you happen to have leftover barbacoa and roasted butternut squash on hand...and I did. 

Looking for something to do with next week's turkey? Barbacoa Butternut Tortilla Lasagna might be just the recipe you need. Leftover fajita fixings? Or taco meat? Yup. This is for you!

Instead of lasagna noodles, I used flour tortillas. In my case, gluten free wraps performed the duties of flour tortillas to perfection. No difference whatsoever! 

Layer up tortillas, smoky salsa, sweet roasted butternut squash, earthy spinach, salty queso fresco and savory, beefy, barbocoa (or leftover protein of your choice), bake, and there's one easy, colorful, and delicious dinner on the table in a snap. 

(Don't have a barbacoa recipe? Here's mine from a little while back. You're welcome! Spicy Barbacoa With Chilies For Tacos, Frito Pie And Especially For Chris)

Barbacoa Butternut Tortilla Lasagna

• 6-8 appox. 8" diameter flour tortillas - I used Toufayan Gluten Free Wraps to make this GF
• 1 C smoky, chunky salsa - I used Jardine's Campfire Salsa
• 2 C roasted butternut squash
• 10 oz package o frozen chopped spinach, thawed and squeezed dry
• 8 oz queso fresco, crumbled - feta makes a perfectly wonderful substitution!
• 1 1/2 C leftover barbacoa - if you use leftover turkey or another unseasoned meat, mix in a half packet of taco seasoning for some oomph!

Preheat oven to 400 degrees.

Spread a little salsa in the bottom of a shallow gratin dish - I used maybe a 9"-10" X 6"-7" oval casserole dish...yep, the Corning Ware French White large dish we all have tucked away somewhere. 

From here we're making layers of ingredients - like a lasagna. The tortillas won't fit, so tear them as you go to fit in a single layer. Next slather on 1/3 of the salsa, scatter  1/2 the barbacoa, then 1/3 of the squash, 1/3 of the spinach, 1/3 of the queso fresco, then repeat the same layers. The last layer doesn't use barcacoa, but otherwise is the same.

This is how it looks before going into the oven. Colorful!

Cover the dish loosely with foil and bake for 40 minutes. Remove foil and bake another 15 minutes. Remove from oven, let cool 10 minutes then cut into squares and serve!  

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