We had a houseguest staying over for a few days at the beginning of the month. Or actually, I did, because Paulus wasn’t yet back then. There are two nice things about having people staying over. One is that you get to hang out with them a lot, which is good, because the people that stay over tend to be friends, or at least potential friends. The other thing is that, when they depart, they often leave you with food items that they bought but didn’t get to use, which can cause all kinds of excitement in the kitchen.
The downside of having people stay with you, though, is that they are often not very good at washing the coffee cups the way they should be washed. I’m just saying.
Where was I? Right, left-over food items. This coffee-cup-rinsing-but-not-properly-washing friend left a generous supply of things, among them some flour tortillas. Ever someone to not throw away food, but also someone who doesn’t make a lot of tacos, I decided to repurpose the tortillas as lasagna sheets.
I’ve done this before, and it works surprisingly well. Plus you don’t have to cook the lasagna for quite as long as with dry lasagna sheets.
I shamelessly ignored the latin heritage of the tortillas and went provencal with the seasoning. The red sauce is a mix of onion, garlic, red bell pepper, eggplant, capers and canned, diced tomatoes. The white sauce is bechamel mixed with a bit of mozzarella, and on top there are chopped green olives.